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Inactivation of human pathogens and spoilage bacteria on the surface and internalized within fresh produce by using a combination of ultraviolet light and hydrogen peroxide
Author(s) -
Hadjok C.,
Mittal G.S.,
Warriner K.
Publication year - 2008
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2007.03624.x
Subject(s) - hydrogen peroxide , food spoilage , salmonella , inoculation , bacteria , food science , microbiology and biotechnology , ultraviolet , chemistry , escherichia coli , salmonella enterica , hypochlorite , calcium hypochlorite , biology , horticulture , chlorine , materials science , biochemistry , genetics , optoelectronics , organic chemistry , gene
Aims: To evaluate the efficacy of ultraviolet (UV) light (254 nm) combined with hydrogen peroxide (H 2 O 2 ) to inactivate bacteria on and within fresh produce. Methods and Results: The produce was steep inoculated in bacterial cell suspension followed by vacuum infiltration. The inoculated samples were sprayed with H 2 O 2 under constant UV illumination. The log count reduction (LCR) of Salmonella on and within lettuce was dependent on the H 2 O 2 concentration, temperature and treatment time with UV intensity being less significant. By using the optimized parameters (1·5% H 2 O 2 at 50°C, UV dose of 37·8 mJ cm −2 ), the surface Salmonella were reduced by 4·12 ± 0·45 and internal counts by 2·84 ± 0·34 log CFU, which was significantly higher compared with H 2 O 2 or UV alone. Higher LCR of Escherichia coli O157:H7, Pectobacterium carotovora, Pseudomonas fluorescens and Salmonella were achieved on leafy vegetables compared with produce, such as cauliflower. In all cases, the surface LCR were significantly higher compared with the samples treated with 200 ppm hypochlorite. UV–H 2 O 2 ‐treated lettuce did not develop brown discolouration during storage but growth of residual survivors occurred with samples held at 25°C. Conclusions: UV–H 2 O 2 reduce the bacterial populations on and within fresh produce without affecting the shelf‐life stability. Significance of the Study: UV–H 2 O 2 represent an alternative to hypochlorite washes to decontaminate fresh produce.