Inactivation of Salmonella Typhimurium in fresh cherry tomatoes using combined treatment of UV–TiO2 photocatalysis and high hydrostatic pressure

Hafiz Muhammad Shahbaz, Sanghun Kim, Jeong Un Kim, Daseul Park, Mijin Lee, Dong Un Lee, Jiyong Park

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


The antibacterial efficacy of UV–TiO2 photocatalysis pre-washing in a water-assisted system (UVT, 4.5 mW/cm2, 5–15 min) and high hydrostatic pressure (HHP, 300–500 MPa, 1 min at 25 °C) post-package combined treatment was evaluated against Salmonella Typhimurium inoculated onto whole cherry tomato surfaces and compared with chlorine disinfection (200 ppm). An air pump was fitted at the bottom of UVT reactor to create turbulent flow for rotation of fruits for uniform disinfection. UVT–HHP combined treatment at 500 MPa achieved bacterial reduction of more than 5 log via a synergistic effect, compared with chlorine disinfection. Lycopene and total phenolic contents and antioxidant activities were not significantly changed in tomatoes after any treatment. UVT–HHP combined treatment did not affect the surface color but caused softness in tomatoes. UVT pre-washing followed by HHP post-package treatment can be the effective intervention strategy alternative to conventional chlorine disinfection for production of ready-to-eat (RTE) fresh cherry tomatoes.

Original languageEnglish
Pages (from-to)1531-1539
Number of pages9
JournalFood Science and Biotechnology
Issue number5
Publication statusPublished - 2018 Oct 1

Bibliographical note

Funding Information:
Acknowledgements This research was supported by the High Value-added Food Technology Development Program, Ministry of Agriculture, Food and Rural Affairs, South Korea.

Publisher Copyright:
© 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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