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dc.contributor.authorRamos-Villarroel, Ana
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2015-09-23T12:24:22Z
dc.date.issued2015-06-00
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10459.1/48748
dc.description.abstractThe application of pulsed light (PL) in combination with malic acid (MA) dips was evaluated regarding the inactivation of Listeria innocua or Escherichia coil inoculated on different fresh-cut products (avocado, watermelon and mushrooms) through refrigerated storage. The inoculated substrates were exposed to individual PL (180-1100 nm, 12 J/cm(2)) and MA (2% w/v) treatments or to a combination of both. The effects on the bacterial cell structure were confirmed by Transmission Electron Microscopy (TEM). When treatments were individually applied, inactivation of L. innocua and E. coli ranged from 0.91 to 1.1 log CFU/g and from 1.92 to 2.97 log CFU/g, respectively. Nevertheless, a much greater bactericidal effect was observed when the treatments were sequentially applied, leading to more than 5 log reductions of L. innocua and E. coli populations. TEM analysis revealed structural changes with modification of cytoplasmic contents and alteration of cell membranes. The results of this study indicate that the combination of assayed treatments may be applied to effectively control L innocua and E. coli on the surface of fresh-cut products for at least two weeks of storage. (C) 2014 Elsevier Ltd. All rights reserved
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodcont.2014.12.020
dc.relation.ispartofFood Control, 2015, vol. 52, p. 112-118
dc.rights(c) Elsevier, 2015
dc.subjectFresh-cut produce
dc.subjectPulsed light
dc.subjectMalic acid
dc.subjectListeria innocua
dc.subjectEscherichia coli
dc.subject.classificationEscheríchia coli
dc.subject.classificationListeria
dc.subject.classificationÀcid malònic
dc.subject.classificationLlum
dc.subject.otherEscherichia coli
dc.subject.otherListeria
dc.subject.otherMalonic acid
dc.subject.otherLight
dc.titleCombined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-09-23T12:24:22Z
dc.identifier.idgrec023162
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2014.12.020
dc.date.embargoEndDate10000-01-01


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