Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce

Fereidoun Forghani, S. M.E. Rahman, Myoung Su Park, Joong Hyun Park, Jiyong Park, Kyung Bin Song, Deog Hwan Oh

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Effect of ultrasonication (40 kHz) to enhance low concentration electrolyzed water (LcEW) efficacy for microbial decontamination on lettuce leaves was investigated. Lettuce was separately treated with LcEW, ultrasonication, LcEW combined with ultrasonication, LcEW followed by ultrasonication, and ultrasonication followed by LcEW for 1, 3, and 5 min for each step at room temperature. The highest reduction (2. 3 log CFU/g) in total bacteria count (TBC) was resulted from ultrasonication followed by LcEW. Subsequently, the effect of temperature was studied resulting in 2. 6 and 3. 18 log CFU/g reduction of TBC and Escherichia coli O157:H7 respectively, in 3 min ultrasonication followed by 3 min LcEW treatment at 40°C. This optimum treatment also prevented lettuce from reaching 7. 0 log CFU/g in TBC until the end of the 6 day storage at 10°C. Therefore, this newly developed approach may result in improved microbiological safety and enhanced shelf life of produce.

Original languageEnglish
Pages (from-to)131-136
Number of pages6
JournalFood Science and Biotechnology
Volume22
Issue number1
DOIs
Publication statusPublished - 2013 Mar 1

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Fingerprint Dive into the research topics of 'Ultrasonication enhanced low concentration electrolyzed water efficacy on bacteria inactivation and shelf life extension on lettuce'. Together they form a unique fingerprint.

  • Cite this