Abstract
To understand the effects of pretreatment of lettuce during cultivation with 0.001% '-polylysine (PL) in combination with 0.25% milk serum protein (MSP) on the attachment of Salmonella Enteritidis, lettuce leaves were contaminated with S. Enteritidis after a 1-day treatment with food additives, and harvested after cultivation for 1 day. Viable S. Enteritidis counts on lettuce leaves pretreated with the PL and MSP mixture were significantly reduced from 5.7 log CFU/g to 1 log CFU/g after decontamination by washing with water and a subsequent treatment with NaClO. The viable S. Enteritidis counts on radish sprouts grown for 7 d in the presence of 0.01% PL from seeds inoculated with S. Enteritidis were reduced to 3.1 log CFU/50 sprouts after NaClO decontamination. These counts were significantly lower (P < 0.05) than those of plants without additive(s). The treatment with additive(s) did not affect the ascorbic acid and chlorophyll contents of both plants.
| Original language | English |
|---|---|
| Pages (from-to) | 703-711 |
| Number of pages | 9 |
| Journal | Food Science and Technology Research |
| Volume | 22 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - Jan 1 2016 |
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All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Chemical Engineering(all)
- Industrial and Manufacturing Engineering
- Marketing
Cite this
Effects of ϵ-polylysine and milk serum protein on the attachment and decontamination of Salmonella Enteritidis on lettuce and radish sprouts. / Islam, Md Tariqul; Ogura, Aya; Machida, Chikako; Morinaga, Noriko; Honjoh, Ken-ichi; Miyamoto, Takahisa.
In: Food Science and Technology Research, Vol. 22, No. 5, 01.01.2016, p. 703-711.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effects of ϵ-polylysine and milk serum protein on the attachment and decontamination of Salmonella Enteritidis on lettuce and radish sprouts
AU - Islam, Md Tariqul
AU - Ogura, Aya
AU - Machida, Chikako
AU - Morinaga, Noriko
AU - Honjoh, Ken-ichi
AU - Miyamoto, Takahisa
PY - 2016/1/1
Y1 - 2016/1/1
N2 - To understand the effects of pretreatment of lettuce during cultivation with 0.001% '-polylysine (PL) in combination with 0.25% milk serum protein (MSP) on the attachment of Salmonella Enteritidis, lettuce leaves were contaminated with S. Enteritidis after a 1-day treatment with food additives, and harvested after cultivation for 1 day. Viable S. Enteritidis counts on lettuce leaves pretreated with the PL and MSP mixture were significantly reduced from 5.7 log CFU/g to 1 log CFU/g after decontamination by washing with water and a subsequent treatment with NaClO. The viable S. Enteritidis counts on radish sprouts grown for 7 d in the presence of 0.01% PL from seeds inoculated with S. Enteritidis were reduced to 3.1 log CFU/50 sprouts after NaClO decontamination. These counts were significantly lower (P < 0.05) than those of plants without additive(s). The treatment with additive(s) did not affect the ascorbic acid and chlorophyll contents of both plants.
AB - To understand the effects of pretreatment of lettuce during cultivation with 0.001% '-polylysine (PL) in combination with 0.25% milk serum protein (MSP) on the attachment of Salmonella Enteritidis, lettuce leaves were contaminated with S. Enteritidis after a 1-day treatment with food additives, and harvested after cultivation for 1 day. Viable S. Enteritidis counts on lettuce leaves pretreated with the PL and MSP mixture were significantly reduced from 5.7 log CFU/g to 1 log CFU/g after decontamination by washing with water and a subsequent treatment with NaClO. The viable S. Enteritidis counts on radish sprouts grown for 7 d in the presence of 0.01% PL from seeds inoculated with S. Enteritidis were reduced to 3.1 log CFU/50 sprouts after NaClO decontamination. These counts were significantly lower (P < 0.05) than those of plants without additive(s). The treatment with additive(s) did not affect the ascorbic acid and chlorophyll contents of both plants.
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U2 - 10.3136/fstr.22.703
DO - 10.3136/fstr.22.703
M3 - Article
VL - 22
SP - 703
EP - 711
JO - Food Science and Technology Research
JF - Food Science and Technology Research
SN - 1344-6606
IS - 5
ER -