Abstract
This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes in fresh-cut fruits. Cherry tomato, grape, apple, and pineapple were inoculated with S. aureus and L. monocytogenes and then washed with 30 ppm SAEW containing 0.5% FA in a container equipped with two UVC W-LEDs. Behaviors of S. aureus and L. monocytogenes and quality properties of fresh-cut fruits were monitored after storage at 10 °C and 15 °C for 7 days. The most effective reductions of S. aureus (1.65 log CFU/g) and L. monocytogenes (2.63 log CFU/g) were observed in the group with the combined treatment of SAEW + FA and UVC W-LED. At 10 °C and 15 °C, populations of both pathogens in the combined treatment group were lower than those in a control. Combined treatment showed no negative effect on moisture retention in the fruit. Moreover, visual changes were less significant than in the control. These results demonstrate that the combined treatment can improve the microbial safety and the quality of fruits. If it is properly used in the sanitizing step of the fresh produce industry, a positive effect can be expected.
Highlights
Fresh produce is an important component of a healthy diet as it is a major source of fiber and micronutrients, including vitamins and functional compounds, such as polyphenolics, glucosinolates, and carotenoids [1]
The bactericidal efficacy depended on the type of fruit. These findings indicate that UVC W-LED is a promising decontamination hurdle technology that can be applied at the sanitizing step in the fresh produce industry
W- LED, ultravioletC waterproof light-emitting diodes. a–d values within each treatment represent different by Duncan’s multiple range test at p < 0.05. These results indicated that slightly acidic electrolyzed water (SAEW) + fumaric acid (FA) or SAEW + FA and UVC W-LED treatment caused no negative effect on moisture loss of fruits compared to the control, suggesting that the treatment used in this study could be applied to the fresh-cut fruit industry
Summary
Fresh produce is an important component of a healthy diet as it is a major source of fiber and micronutrients, including vitamins and functional compounds, such as polyphenolics, glucosinolates, and carotenoids [1]. Fresh-cut produce has gained great popularity among customers worldwide as healthy and convenient foods. Foodborne diseases resulting from contaminated fresh produce have been reported globally [3]. Fresh-cut fruit can be a high-risk food due to the chance of cross-contamination during the manufacturing process, such as peeling, slicing, dicing, and shredding. The lack of food safety management systems in the fresh-cut fruits industry has resulted in the outbreak of foodborne diseases [4,5]. Processed fruits or fresh-cut fruits are often contaminated by S. aureus and L. monocytogenes that can survive and grow during transportation and the retail market [8,9]. There is a need to effectively use inactivation techniques of foodborne pathogens before fresh-cut fruits reach consumers
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