Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce

Food Control

Volumn 52, Issue , 2015, Pages 112-118

  Ramos Villarroel, A Y ^a   Martin Belloso O ^b   Soliva Fortuny, R ^b  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

^b UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Escherichia coli; Fresh cut produce; Listeria innocua; Malic acid; Pulsed light

Indexed keywords

EID: 84920929972     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.12.020     Document Type: Article

References (29)

1. Anderson J.G., Rowan N.J., MacGregor S.J., Fouracre R.A., Farish O. Inactivation of food-borne enteropathogenic bacteria and spoilage fungi using pulsed-light. IEEE Transactions on Plasma Science 2000, 28:83-88.
2. Bialka K.L., Demirci A. Efficacy of pulsed UV-light for the decontamination of Escherichia coli O157:H7 and Salmonella spp. on raspberries and strawberries. Journal of Food Science 2008, 73:M201-M207.
3. Cheigh C.I., Hwang H.J., Chung M.S. Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods. Food Research International 2013, 54:745-752.
4. Del Rosario B.A., Beuchat L.R. Survival and growth of enterohemorrhagic Escherichia coli O157:H7 in cantaloupe and watermelon. Journal of Food Protection 1995, 58:105-107.
5. Doores S. Organic acids. Antimicrobials in food 1993, 95-135. Marcel Dekker, Inc, New York. P.M. Davidson, A.L. Branen (Eds.).
6. Eblen D.R., Annous B.A., Sapers G.M. Studies to select an appropriate non-pathogenic surrogate Escherichia coli strain for potential use in place of Escherichia coli O157:H7 and Salmonella in pilot plant studies. Journal of Food Protection 2005, 68:282-291.
7. Elmnasser N., Guillou S., Leroi F., Orange N., Bakhrouf A., Federighi M. Pulsed-light system as a novel food decontamination technology: a review. Journal of Microbiology 2007, 53:813-821.
8. Eswaranandam S., Hettiarachchy N.S., Johnson M.G. Antimicrobial activity of citric, lactic, malic, or tartaric acids and nisin-incorporated soy protein film against Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella gaminara. Journal of Food Science 2004, 69:79-84.
9. FDA Pulsed light for the treatment of food 1996, U.S. Department of Health and Human Services, Food and Drug Administration. Code of Federal Regulations. 21 CFR 179.41.
10. González-Fandos E., Olarte C., Giménez M., Sanz S., Simón A. Behaviour of Listeria monocytogenes in packaged fresh mushrooms (Agaricus bisporus). Journal of Applied Microbiology 2001, 91:795-805.
11. Gorny J.R., Gill M.I., Kader A.A. Postharvest physiology and quality maintenance of fresh-cut pears. Acta Horticulturae 1998, 464:231-236.
12. Hobbs B.C., Roberts D. Food poisoning and food-borne infection. Food poisoning and food hygiene 1987, 3-120. E. Arnold, London. B.C. Hobbs, D. Roberts (Eds.).
13. Leo A., Hansch C., Elkins D. Partition coefficients and their uses. Chemical Review 1971, 71:525-616.
14. Lin J., Smith M.P., Chapin K.C., Baik H.S., Bennett G.N., Foster J.W. Mechanisms of acid resistance in enterohemorrhagic Escherichia coli. Applied and Environmental Microbiology 1996, 62:3094-3100.
15. Lou Y., Yousef A.E. Characteristics of Listeria monocytogenes important to food processors. Listeria, listeriosis and food safety 1999, 131-224. Marcel Dekker, Inc, New York. E.T. Ryser, E.H. Marth (Eds.).
16. Lücke F.K. The control of pH. Food preservation techniques 2003, 109-125. CRC Press, Boca Raton FL. P. Zeuthen, L. Bogh-Sorensen (Eds.).
17. Muñoz A., Caminiti I.M., Palgan I., Pataro G., Noci F., Morgan D.J., et al. Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication. Food Research International 2012, 45:299-305.
18. Muñoz A., Palgan I., Noci F., Morgan D.J., Crinin D.A., Whyte P., et al. Combinations of high intensity light pulses and thermosonication for the inactivation of Escherichia coli in orange juice. Food Microbiology 2011, 28:1200-1204.
19. Oms-Oliu G., Martín-Belloso O., Soliva-Fortuny R. Pulsed light treatments for food preservation. A review. Food and Bioprocess Technology 2009, 3:13-23.
20. Ramos-Villarroel A.Y., Aron-Maftei N., Martín-Belloso O., Soliva-Fortuny R. The role of pulsed light spectral distribution in the inactivation of Escherichia coli and Listeria innocua on fresh-cut mushrooms. Food Control 2012, 24:206-213.
21. Ramos-Villarroel A.Y., Aron-Maftei N., Martín-Belloso O., Soliva-Fortuny R. Bacterial inactivation and quality changes of fresh-cut avocados as affected by intense light pulses of specific spectra. International Journal of Food Science and Technology 2013, 10.1111/ijfs.12284.
22. Ramos-Villarroel A.Y., Martín-Belloso O., Soliva-Fortuny R. Bacterial inactivation and quality changes in fresh-cut avocado treated with intense light pulses. European Food Research and Technology 2011, 233:395-402.
23. Raybaudi-Massilia R.M., Mosqueda-Melgar J., Martín-Belloso O. Antimicrobial activity of essential oils on Salmonella Enteritidis, Escherichia coli and Listeria innocua in fruit juices. Journal of Food Protection 2006, 69:1579-1586.
24. Raybaudi-Massilia R.M., Mosqueda-Melgar J., Martín-Belloso O. Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices. Food Control 2009, 20:105-112.
25. Raybaudi-Massilia R.M., Mosqueda-Melgar J., Sobrino-López A., Martín-Belloso O. Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compounds. Journal of Food Quality 2009, 32:539-565.
26. Raybaudi-Massilia R.M., Mosqueda-Melgar J., Sobrino-López A., Soliva-Fortuny R., Martín-Belloso O. Use of malic acid and other quality stabilizing compounds to assure the safety of fresh-cut "fuji" apples by inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7. Journal of Food Safety 2009, 29:236-252.
27. Strafford M., Eklund T. Organic acids and esters. Food preservatives 2003, 48-84. Kluwer Academic/Plenum Publishers, London, UK. N.J. Russell, G.W. Gould (Eds.).
28. Takeshita K., Yamanaka H., Sameshima T., Fukunaga S., Isobe S., Arihara K., et al. Damage of yeast cells induced by pulsed light irradiation. International Journal of Food Microbiology 2003, 85:151-158.
29. Uesugi R., Moraru C.I. Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin. Journal of Food Protection 2009, 72:347-353.