Application of superheated steam for inactivation of foodborne pathogens on cantaloupe and watermelon surfaces.

superheated steam;inactivation;watermelon;cantaloupe;surface;630

농업생명과학대학 농생명공학부 ;

University:서울대학교 대학원

关键词: superheated steam;    inactivation;    watermelon;    cantaloupe;    surface;    630;   

Others  :  http://s-space.snu.ac.kr/bitstream/10371/126005/1/000000142189.pdf

美国|英语

来源: Seoul National University Open Repository

【 摘 要 】

The purpose of this study was evaluation of the effectiveness of superheated steam (SHS) on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on fresh produce, cantaloupes and watermelons. Saturated steam (SS) treatment was performed at 100°C and that of SHS at 150 and 200°C. E. coli O157:H7, S.Typhimurium and L. monocytogenes-inoculated cantaloupes and watermelons were exposed for a maximum of 30 s and 10 s, respectively. E. coli O157:H7, S. Typhimurium and L. monocytogenes populations on cantaloupes and watermelons were reduced by more than 5 log after 200°C steam treatment for 30 s and 10 s, respectively. Differences in microbial inactivation efficiency were investigated with SEM images and a noncontact 3D surface profiler, and seemed to be associated with surface characteristics, especially surface roughness. The effect of superheated steam on quality was also assessed by measuring color and texture change during storage. After SHS treatment of watermelons for maximum treatment time, color and maximum load values were not significantly (P > 0.05) different from those of untreated controls.On the other hand, color a* and b* values of treated cantaloupes are different from those of untreated controls. Thus, the sanitizing effect of combination of steam and acid is evaluated to achieve 5 log reduction of pathogens on cantaloupes preventing quality deterioration. When LA-SHS treatments were applied to cantaloupes for 20 s, 200°C SHS effected greater than 5 log reduction to below the detection limit of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on cantaloupes. This research demonstrated that SHS treatment leads to effective inactivation of E. coli O157:H7, S. Typhimurium, and L. monocytogenes on watermelons. LA-SHS treatment leads to effective inactivation of these pathogens on cantaloupes. SHS treatment of watermelon and LA-SHS treatment of cantaloupes can yield more than a 5-log reduction without quality loss.