A NOVEL METHOD FOR FRESH-CUT DECONTAMINATION: EFFICIENCY OF VAPORIZED ETHYL PYRUVATE IN REDUCING STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI O157: H7 FROM FRESH PARSLEY


TÖRNÜK F. , DURAK M. Z.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.39, ss.1518-1524, 2015 (SCI İndekslerine Giren Dergi)

  • Cilt numarası: 39 Konu: 6
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1111/jfpp.12377
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayısı: ss.1518-1524

Özet

Vaporized ethyl pyruvate (EP) was evaluated for its efficiency for decontamination of parsley from Escherichia coli O157: H7 and Staphylococcus aureus. Inoculated parsleys (similar to 10(4) or similar to 10(6) cfu/g) were treated with 0 (control sample), 100, 400 and 1,000 mu L of vaporized EP in 2.6-L closed-lid food containers. Samples were evaluated for bacterial growth and visual acceptance during treatment. In the case of decontamination of E. coli O157: H7, 1,000 mu L EP treatments completely inhibited the bacterial population and enabled 100% growth inhibition levels (GILs) in both inoculum levels. In low inoculation of S. aureus, the difference between the counts of the control and 1,000 mu EP-treated samples was higher than 2 logs after the storage. In high inoculum, 400 or 1,000 mu L EP-treated parsleys had significantly (P < 0.05) lower S. aureus populations as compared with the control sample. EP treatment retarded parsley decay; however, it caused some yellowness on the parsley leaves.