Abstract
Contamination of fresh-cut vegetables with Listeria monocytogenes is a food safety issue of particular concern. However, the inhibitory effect of hydroxyl radicals on Listeria monocytogenes in fresh-cut iceberg lettuce is not clear. This paper expounded the control effect and mechanism of hydroxyl radicals on Listeria monocytogenes in fresh-cut iceberg lettuce. Results showed that hydroxyl radicals (·OH) treated lettuce for 20 min could effectively inhibit the number of Listeria monocytogenes, and better maintain the sensory quality of fresh-cut lettuce. Hydroxyl radicals (·OH) increased cell membrane permeability and UV-absorbing substances by destroying the cell membrane integrity of Listeria monocytogenes; and attenuated the virulence of Listeria monocytogenes by down-regulating the expression of the virulence-related genes actA and recA; further affecting the survival and proliferation of Listeria monocytogenes in iceberg lettuce. This paper proposed an effective method to inhibit Listeria monocytogenes in fresh-cut lettuce, which will provide technical support and theoretical basis for its application in the fresh-cut lettuce industry.
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