Abstract
We investigated the combined effect of using slightly acidic electrolyzed water (SAEW), ultrasounds (US), and ultraviolet-C light-emitting diodes (UV-C LED; 275 nm) for decreasing pathogenic Escherichia coli and Staphylococcus aureus (SEA) in fresh-cut vegetables, including carrots, celery, paprika, and cabbage. Survival of pathogenic E. coli and SEA and quality properties of fresh-cut vegetables at 5 and 15 °C for 7 days were also investigated. When combined treatment (SAEW + US + UV-C LED) was applied to fresh-cut vegetables for 3 min, its microbial reduction effect was significantly higher (0.97~2.17 log CFU/g) than a single treatment (p < 0.05). Overall, the reduction effect was more significant for SEA than for pathogenic E. coli. At 5 °C, SAEW + US and SAEW + US + UV-C LED treatments reduced populations of pathogenic E. coli and SEA in all vegetables. At 15 °C, SAEW + US + UV-C LED treatment inhibited the growth of both pathogens in carrot and celery and extended the shelf life of fresh-cut vegetables by preventing color changes in all vegetables. Although the effects of treatments varied depending on the characteristics of the vegetables and pathogens, UV-C LED can be suggested as a new hurdle technology in fresh-cut vegetable industry.
Highlights
Purchase rates for fresh-cut vegetables such as ready-to-eat (RTE) food and meal kits have increased [1,2]
The growth of pathogenic E. coli and S. aureus producing enterotoxin A (SEA) was more effectively inhibited in carrot and celery than in cabbage and paprika treated with slightly acidic electrolyzed water (SAEW) + US + UV-C light-emitting diodes (LEDs)
The growth control by combined treatment was more effective for SEA than for pathogenic E. coli
Summary
Purchase rates for fresh-cut vegetables such as ready-to-eat (RTE) food and meal kits have increased [1,2]. RTE fresh-cut vegetables generally refers to salads and stickshaped and raw cut vegetables. They are generally consumed without washing or heating. In the US and Europe, foodborne illness outbreaks at homes and restaurants due to consumption of fresh products contaminated by pathogenic E. coli O157:H7 and E. coli O104:H4 have been reported [7,8,9,10]. S. aureus and pathogenic E. coli have been consistently detected at high rates in agricultural products and RTE fresh-cut vegetables [11,12,13]. Appropriate measures to minimize contamination of foodborne pathogens and their effective control are required for RTE fresh-cut vegetables
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