Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper

摘要

The objectives of this study were to evaluate the effect of combined treatments (slightly acidic electrolyzed water (SAEW), ultrasound (US), or mild heat (60 degrees C)) on the growth of Listeria monocytogenes and Salmonella enterica serovar Typhimurium in fresh-cut bell pepper, and the shelf-life and sensory quality (color and texture) were followed during storage at 4 degrees C and 25 degrees C. An additional 0.65, 1.72, and 2.70 log CFU/g reduction was achieved by heat treatments at 60 degrees C for 1 min for DW, SAEW, and SAEW+US, respectively. Regardless of the type of pathogen, the combined treatment (SAEW+US+60 degrees C) achieved a significantly (p < 0.05) longer lag time in all treatment groups. This combined treatment also prolonged the shelf-life of bell pepper up to 8 days and 30 h for the storage at 4 degrees C and 25 degrees C, respectively. There was also no significant difference in the color and hardness of treated (SAEW+US+60 degrees C) bell pepper from that of control during the storage. This new hurdle approach is thus expected to improve the microbial safety of bell peppers during storage and distribution.