Combined treatments of chestnut shell extract, fumaric acid, and mild heat to inactivate foodborne pathogens inoculated on beetroot (Beta vulgaris L.) leaves

초록

To evaluate the combined treatments of chestnut shell extract (CSE), fumaric acid (FA), andmild heat (MH) on the inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculatedon beetroot leaves, samples were treated with different concentrations of CSE or FA, as well ascombinations of 0.5% CSE/0.5% FA and 0.5% CSE/MH at 50oC/0.5% FA. Among the treatments, thecombined treatment of CSE/MH/FA was most effective, reducing the populations of E. coli O157:H7and L. monocytogenes on beetroot leaves by 3.18 and 3.76 log CFU/g, respectively. In addition, theinitial populations of pre-existing bacteria on beetroot leaves were reduced by 2.58 log CFU/g after thecombined treatment. The inactivation effect was retained during storage at 4oC for 8 days. Theseresults indicate that the combined treatment of CSE, FA, and MH can be effective in decontaminationfrom foodborne pathogens and improving in the microbial safety of beetroot leaves during storage.

키워드