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SYNERGISM OF COMBINED VITAMIN B 1 AND NAOCL TREATMENT FOR THE REDUCTION OF MICROBIOLOGICAL CONTAMINATION IN HEAD LETTUCE
Author(s) -
HA JIHYOUNG,
LEE JIYOUNG,
CHUNG MYUNGSUB,
PARK JIYONG,
HA SANGDO
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00634.x
Subject(s) - sodium hypochlorite , lactuca , chemistry , vitamin , food science , disinfectant , bleach , hypochlorite , escherichia coli , vitamin c , ascorbic acid , botany , biochemistry , biology , inorganic chemistry , organic chemistry , gene
The synergistic bactericidal effect of vitamin B 1 and sodium hypochlorite (NaOCl) on total aerobic bacteria (APC) and Escherichia coli contaminating head lettuce ( Lactuca sativa ) was evaluated. The concentrations of NaOCl and vitamin B 1 were varied from 50–200 mg/L and 100–2,000 mg/L, respectively. The reduction in APC and E. coli in head lettuce after treatment with NaOCl was 1.37–2.63 and 0.65–2.18 log 10 cfu/g, respectively. APC were reduced by 2.63 log cfu/g when NaOCl was used at a concentration of 200 mg/L and by 4.90 log cfu/g when used in combination with 2,000 mg/L vitamin B 1 . Treatment with 200 mg/L NaOCl resulted in a 2.18 log 10 cfu/g reduction in E. coli , while a reduction of 3.47 log 10 cfu/g was obtained when the sample was treated with 200 mg/L NaOCl and 2,000 mg/L vitamin B 1 . These results suggest that a significant synergistic benefit results from combined NaOCl and vitamin B 1 treatments. PRACTICAL APPLICATION NaOCl has long been known to be an effective disinfectant; vitamin B 1 has historically been used as an additive or supplement. In this study, combined treatment with NaOCl and vitamin B 1 was found to result in significant synergistic effects based on the observed reduction in E. coli . The results clearly demonstrate that the addition of vitamin B 1 led to synergistic benefits and that combined disinfection treatments were more effective than single disinfection treatments. The applications of combined NaOCl and vitamin B 1 treatment are vast, and this combination can be successfully used to reduce the number of foodborne pathogens on the surface of foods such as fruits and vegetables.