Synergism of combined vitamin b1 and naocl treatment for the reduction of microbiological contamination in head lettuce

Ji Hyoung Ha, Ji Young Lee, Myung Sub Chung, Jiyong Park, Sang Do Ha

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Abstract

The synergistic bactericidal effect of vitamin B1 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 B1 were varied from 50-200mg/L and 100-2,000mg/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 log10 cfu/g, respectively. APC were reduced by 2.63 log cfu/g when NaOCl was used at a concentration of 200mg/L and by 4.90 log cfu/g when used in combination with 2,000mg/L vitamin B1. Treatment with 200mg/L NaOCl resulted in a 2.18 log10 cfu/g reduction in E. coli, while a reduction of 3.47 log10 cfu/g was obtained when the sample was treated with 200mg/L NaOCl and 2,000mg/L vitamin B1. These results suggest that a significant synergistic benefit results from combined NaOCl and vitamin B1 treatments.

Original languageEnglish
Pages (from-to)86-92
Number of pages7
JournalJournal of Food Processing and Preservation
Volume37
Issue number1
DOIs
Publication statusPublished - 2013 Feb 1

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All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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