Abstract
Abstract Effects of chemical treatment using slightly acidic electrolyzed water (SAEW), fumaric acid (FA), or calcium oxide (CaO) and physical treatment using ultrasonication (US), micro-bubbles (MB), or ultraviolet (UV) to inactivate bacterial pathogens Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella spp. on lettuce, spinach, and sprouts were determined. Fresh produce inoculated with bacterial pathogens (~ 9 log CFU/mL) was immersed in distilled water (DW), SAEW, FA (0.5%), or CaO (0.2%) alone or in combination at 23 ± 2 °C for 3 min followed by treatment with US, MB for 3 min, or UV for 10 min. Effects of combined treatment on shelf-life of lettuce at 4 °C and 23 ± 2 °C were also determined in this study. Results revealed that the use of a combination of CaO + SAEW + FA + US exhibited significant reduction (p
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