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Electrostatic Spray of Food‐Grade Organic Acids and Plant Extract to Reduce E scherichia coli O 157: H 7 on Fresh‐Cut Cantaloupe Cubes
Author(s) -
Massey Leighanna M.,
Hettiarachchy Navam S.,
Martin Elizabeth M.,
Ricke Steven C.
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12024
Subject(s) - sprayer , antimicrobial , food science , inoculation , horticulture , chemistry , contamination , escherichia coli , malic acid , biology , agronomy , organic chemistry , biochemistry , ecology , gene , citric acid
The objective of the study was to determine the effects of organic acids and plant extract alone and in combination when applied by electrostatic spraying on E scherichia coli O 157: H 7‐inoculated cantaloupe cubes. Inoculated cubes were sprayed with malic ( M ) and lactic ( L ) acids and grape seed extract at different concentrations (alone and various combinations) then stored at 4C. Under optimized concentrations, ML 2% was able to reduce E . coli O 157: H 7 by 1.9 logs after 12 days of storage and was significantly different from the controls ( P < 0.05). Increasing the concentration of M (4%) alone and in combination with L (2%) caused an increase in log reduction (4.6 logs). These treatments can be used as alternatives to commercial sanitizers in order to improve the safety of fresh‐cut cantaloupe cubes. Multiple hurdle technology of electrostatic sprayer combined with natural antimicrobials can be effective in improving the safety of food. Practical Application Electrostatic sprayer is a technology that can be used to enhance the effectiveness of antimicrobials. Organic acids and plant extracts can be used as antimicrobials to efficiently reduce contaminated cantaloupe cubes when combined with electrostatic sprayer. This multiple hurdle technology can be used in different food industry settings.