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Ngnitcho, Paul-Franç,ois Kounkeu,Tango, Charles Nkufi,Khan, Imran,Daliri, Eric Banan- Mwine,Chellian, Ramachandran,Oh, Deog Hwan Elsevier 2018 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.91 No.-
<P><B>Abstract</B></P> <P>This research was performed to evaluate the inactivation kinetics of slightly acidic electrolyzed water (SAEW), fumaric acid (FA) and their combination simultaneous with ultrasound (US) at a mild temperature against <I>L.monocytogenes</I> and <I>E.coli</I> O157:H7 on sprouts. The effects of combined treatments on sensory quality of sprouts were also examined. A t<SUB>4D</SUB> equal to 10 min was needed for the combined SAEW with FA (SAEW + FA) at 40 °C to reach 4 log reduction of <I>L.monocytogenes;</I> while the same combination simultaneous with ultrasound (SAEW + FA + US) provided the t<SUB>4D</SUB> value of 12; 7 and 3 min for <I>L.monocytogenes</I> at 23°, 30° and 40 °C respectively. For <I>E.coli</I> O157:H7, only (SAEW + FA + US) gave the t<SUB>4D</SUB> of 14; 9 and 3 min at 23°, 30°, and 40 °C respectively. The Weibull model provided a good fit with R<SUP>2</SUP> ≥ 0.9 for both bacteria and the root mean square errors (RMSEs) were in the range of 0.01–0.48 for <I>L.monocytogenes</I> and 0.02–0.54 for <I>E.coli</I> O157:H7. The samples submitted to both combined treatments remained in good quality at the end of storage with slight deterioration due to ultrasound usage. This study suggests that the Weibull model could successfully be used to determine exact contact time for inactivating foodborne pathogens on food.</P> <P><B>Highlights</B></P> <P> <UL> <LI> SAEW+FA and SAEW+FA+US treatments were more effective compared to single treatments. </LI> <LI> Increasing temperature in combined treatment decreases the time required to inactivate 4 log (t<SUB>4D</SUB>). </LI> <LI> Quality of SAEW+FA and SAEW+FA+US treated samples remained acceptable at the end of storage. </LI> </UL> </P>
Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea
Tango, Charles Nkufi,Wei, Shuai,Khan, Imran,Hussain, Mohammad Shakhawat,Kounkeu, Paul-Franç,ois Ngnitcho,Park, Joong-hyun,Kim, Se-hun,Oh, Deog Hwan Wiley (Blackwell Publishing) 2018 Journal of Food Science Vol.83 No.2