Synergistic Effects of Combined Disinfecting Treatments Using Sanitizers and UV to Reduce Levels of Bacillus cereus in Oyster Mushroom

摘要

Effects of sanitizers and UV light irradiation on foodborne pathogen, Bacillus cereus F4810/72 found on oyster mushroom were investigated at 10,30,50, and 70% ethanol, 100, 500,1000,1500, and, 2000 ppm hydrogen peroxide (H_2O_2), 20, 60, 100, 150, and200 ppm sodium hypochlorite (NaCIO), and UV exposure doses at 6, 96, 216, 360, and 504 mWs/cm~2 were evaluated. The combined sanitizers/UV treatments resulted in greater reductions in bacterial counts than either treatment alone. The synergy values of combined ethanol/UV, H_2O_2/UV and NaClO/UV treatment for B. cereus were 0.14-1.59, 0.05-0.88, and 0.09-0.81 log_(10) CFTJ/g, respectively. These findings suggest that a significant synergistic benefit results from combined sanitizer/UV treatment in eliminating food-borne pathogens on oyster mushroom.