Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C

Ji Hye Lee, Ho Hyun Chun, Deog Hwan Oh, Jiyong Park, Misun Won, Kyung Bin Song

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

The effects of a combined treatment of aqueous chlorine dioxide (ClO2) and ultraviolet-C (UV-C) on the sensory and microbiological qualities of Romaine lettuce and kale were examined. Samples of Romaine lettuce and kale were artificially inoculated with Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium. The inoculated Romaine lettuce and kale, as well as fresh samples, were treated with 50 L L-1 aqueous ClO2, 10 kJ m-2 UV-C, and a combination of aqueous ClO2 and UV-C, and stored at 4 for 7 days. The combined treatment of aqueous ClO2 and UV-C reduced the initial populations of total aerobic bacteria in the Romaine lettuce and kale by 2. 07 and 2. 49 log CFU/g, compared to 6. 36 and 6. 07 log CFU/g for the control, respectively. The combined treatment also reduced the populations of yeast and mold in the samples by 1. 85 and 4. 25 log CFU/g, respectively. In particular, E. coli O157:H7 and S. Typhimurium inoculated in the Romaine lettuce and kale were eliminated by the combined treatment. The Hunter 'L', 'a', and 'b' values of Romaine lettuce and kale were not significantly different among the treatments. Sensory evaluation results indicated that the combined treatment provided better scores than did the control. Our results suggest that the combined treatment of 50 L L-1 aqueous ClO2 with 10 kJ m-2 UV-C can be useful for maintaining the microbial safety and sensory qualities of Romaine lettuce and kale.

Original languageEnglish
Pages (from-to)387-396
Number of pages10
JournalHorticulture Environment and Biotechnology
Volume53
Issue number5
DOIs
Publication statusPublished - 2012 Nov 19

Fingerprint

romaine lettuce
chlorine dioxide
Lettuce
kale
Brassica
microbiological quality
ultraviolet radiation
water
Escherichia coli O157
Aerobic Bacteria
Salmonella enterica
Salmonella Typhimurium
sampling
molds (fungi)
Population
sensory evaluation
Fungi
Yeasts
yeasts
Safety

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Plant Science
  • Horticulture

Cite this

@article{f5b9576cbf054575a1ce6d158da8c206,
title = "Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C",
abstract = "The effects of a combined treatment of aqueous chlorine dioxide (ClO2) and ultraviolet-C (UV-C) on the sensory and microbiological qualities of Romaine lettuce and kale were examined. Samples of Romaine lettuce and kale were artificially inoculated with Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium. The inoculated Romaine lettuce and kale, as well as fresh samples, were treated with 50 L L-1 aqueous ClO2, 10 kJ m-2 UV-C, and a combination of aqueous ClO2 and UV-C, and stored at 4 for 7 days. The combined treatment of aqueous ClO2 and UV-C reduced the initial populations of total aerobic bacteria in the Romaine lettuce and kale by 2. 07 and 2. 49 log CFU/g, compared to 6. 36 and 6. 07 log CFU/g for the control, respectively. The combined treatment also reduced the populations of yeast and mold in the samples by 1. 85 and 4. 25 log CFU/g, respectively. In particular, E. coli O157:H7 and S. Typhimurium inoculated in the Romaine lettuce and kale were eliminated by the combined treatment. The Hunter 'L', 'a', and 'b' values of Romaine lettuce and kale were not significantly different among the treatments. Sensory evaluation results indicated that the combined treatment provided better scores than did the control. Our results suggest that the combined treatment of 50 L L-1 aqueous ClO2 with 10 kJ m-2 UV-C can be useful for maintaining the microbial safety and sensory qualities of Romaine lettuce and kale.",
author = "Lee, {Ji Hye} and Chun, {Ho Hyun} and Oh, {Deog Hwan} and Jiyong Park and Misun Won and Song, {Kyung Bin}",
year = "2012",
month = "11",
day = "19",
doi = "10.1007/s13580-012-0013-7",
language = "English",
volume = "53",
pages = "387--396",
journal = "Horticulture Environment and Biotechnology",
issn = "2211-3452",
publisher = "Springer Science + Business Media",
number = "5",

}

Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C. / Lee, Ji Hye; Chun, Ho Hyun; Oh, Deog Hwan; Park, Jiyong; Won, Misun; Song, Kyung Bin.

In: Horticulture Environment and Biotechnology, Vol. 53, No. 5, 19.11.2012, p. 387-396.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Sensory and microbiological qualities of romaine lettuce and kale affected by a combined treatment of aqueous chlorine dioxide and ultraviolet-C

AU - Lee, Ji Hye

AU - Chun, Ho Hyun

AU - Oh, Deog Hwan

AU - Park, Jiyong

AU - Won, Misun

AU - Song, Kyung Bin

PY - 2012/11/19

Y1 - 2012/11/19

N2 - The effects of a combined treatment of aqueous chlorine dioxide (ClO2) and ultraviolet-C (UV-C) on the sensory and microbiological qualities of Romaine lettuce and kale were examined. Samples of Romaine lettuce and kale were artificially inoculated with Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium. The inoculated Romaine lettuce and kale, as well as fresh samples, were treated with 50 L L-1 aqueous ClO2, 10 kJ m-2 UV-C, and a combination of aqueous ClO2 and UV-C, and stored at 4 for 7 days. The combined treatment of aqueous ClO2 and UV-C reduced the initial populations of total aerobic bacteria in the Romaine lettuce and kale by 2. 07 and 2. 49 log CFU/g, compared to 6. 36 and 6. 07 log CFU/g for the control, respectively. The combined treatment also reduced the populations of yeast and mold in the samples by 1. 85 and 4. 25 log CFU/g, respectively. In particular, E. coli O157:H7 and S. Typhimurium inoculated in the Romaine lettuce and kale were eliminated by the combined treatment. The Hunter 'L', 'a', and 'b' values of Romaine lettuce and kale were not significantly different among the treatments. Sensory evaluation results indicated that the combined treatment provided better scores than did the control. Our results suggest that the combined treatment of 50 L L-1 aqueous ClO2 with 10 kJ m-2 UV-C can be useful for maintaining the microbial safety and sensory qualities of Romaine lettuce and kale.

AB - The effects of a combined treatment of aqueous chlorine dioxide (ClO2) and ultraviolet-C (UV-C) on the sensory and microbiological qualities of Romaine lettuce and kale were examined. Samples of Romaine lettuce and kale were artificially inoculated with Escherichia coli O157:H7 and Salmonella enterica serotype Typhimurium. The inoculated Romaine lettuce and kale, as well as fresh samples, were treated with 50 L L-1 aqueous ClO2, 10 kJ m-2 UV-C, and a combination of aqueous ClO2 and UV-C, and stored at 4 for 7 days. The combined treatment of aqueous ClO2 and UV-C reduced the initial populations of total aerobic bacteria in the Romaine lettuce and kale by 2. 07 and 2. 49 log CFU/g, compared to 6. 36 and 6. 07 log CFU/g for the control, respectively. The combined treatment also reduced the populations of yeast and mold in the samples by 1. 85 and 4. 25 log CFU/g, respectively. In particular, E. coli O157:H7 and S. Typhimurium inoculated in the Romaine lettuce and kale were eliminated by the combined treatment. The Hunter 'L', 'a', and 'b' values of Romaine lettuce and kale were not significantly different among the treatments. Sensory evaluation results indicated that the combined treatment provided better scores than did the control. Our results suggest that the combined treatment of 50 L L-1 aqueous ClO2 with 10 kJ m-2 UV-C can be useful for maintaining the microbial safety and sensory qualities of Romaine lettuce and kale.

UR - http://www.scopus.com/inward/record.url?scp=84869014507&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84869014507&partnerID=8YFLogxK

U2 - 10.1007/s13580-012-0013-7

DO - 10.1007/s13580-012-0013-7

M3 - Article

VL - 53

SP - 387

EP - 396

JO - Horticulture Environment and Biotechnology

JF - Horticulture Environment and Biotechnology

SN - 2211-3452

IS - 5

ER -