Abstract
AbstractThe effects of the combined use of cell-free supernatant (CFS) and grape seed extract (GSE) in inhibiting the growth of pre-existing and inoculated foodborne bacteria on mixed, ready-to-eat (RTE) baby leaf vegetables were examined. Lactobacillus brevis WK12 and Leuconostoc mesenteroides WK32 produced significantly more acetic and lactic acid than citric, malic, succinic, or fumaric acids after 24 h of fermentation. The inhibition zone sizes observed when Lactobacillus brevis WK12 and Leuconostoc mesenteroides WK32 CFSs and 0.1% GSE were used in combination were much greater than those observed when either of the CFSs alone was used on agar plates. The application of 5% CFS from Lactobacillus brevis WK12 or Leuconostoc mesenteroides WK32 in combination with 0.1% GSE reduced the total counts of aerobic mesophilic bacteria, coliforms, and yeasts/molds in RTE baby leaf vegetable samples by 2.01, 1.74, and 1.87 log CFU/g, respectively, compared with those determined in the control. Combined CFS and GSE...
Highlights
The consumption of fresh produce and ready-to-eat (RTE) vegetables has increased as they represent important natural sources of dietary fibre, phytochemicals, minerals, and vitamins (Zheng et al, 2013)
The results of this study provide clear evidence demonstrating that a natural sanitizer comprised of cell-free supernatant (CFS) and grape seed extract (GSE) can be useful for the reduction of native microbial flora and foodborne pathogens in mixed baby leaf vegetables
As an alternative to chlorine sanitation, combined washing with CFSs and GSE can improve the microbial safety of RTE baby leaves
Summary
The consumption of fresh produce and ready-to-eat (RTE) vegetables has increased as they represent important natural sources of dietary fibre, phytochemicals, minerals, and vitamins (Zheng et al, 2013). Raw vegetables are expected to contain pathogenic bacteria, and minimal processing (washing, peeling, cutting, and packing) may increase the growth of spoilage microorganisms (Fröder et al, 2007; Santos, Martins, Pedroso, Sousa, & Ferreira, 2015). Levels of mesophilic and psychrotrophic microorganisms in the range of 103– 108 CFU/g are commonly found in RTE vegetables (Siroli et al, 2015). Data from previous studies have shown that the bacterial contaminants found in RTE vegetables include primarily Escherichia coli O157:H7 and Listeria monocytogenes strains (Alegre, Abadias, Anguera, Usall, & Viñas, 2010; Siroli et al, 2015). Listeria monocytogenes is a psychrotrophic pathogen that is able to grow under refrigeration, at considerably lower growth rates (Dimitrijevic et al, 2006)
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