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Effect Of Electrolyzed Water Combined With Ultrasound And Organic Acids To Reduce Salmonella Typhimurium, Staphylococcus Aureus, Bacillus Cereus On Perilla Leaves

Se-Ri Kim, Ki-Won Oh, M. Lee, Chan-Sik Jung, Seo-hyeon Lee, Sun-Ja Park, Jung-Hyun Park, Kyoung Yul Ryu, Byung-Seok Kim, Doo-Ho Kim, Jong-Chul Yun, Duck-Hwa Chung
Published 2012 · Chemistry

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This study was performed to compared the effectiveness of individual treatments (electrolyzed water: EW, organic acid, and ultrasound) and their combination on reducing foodborne pathogens from perilla leaves. Perilla leaves were innoculated with a cocktail of Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus. Inoculated perilla leaves were treated with EW combined with different concentration of acetic acid (0.5%, 1.0%, 1.5%, 2.0%) for 1 min at room temperature. Treatment of 3 pathogens on perilla leaves with electrolyzed water com- bined with ultrasound (25 kHz) and 0.5% acetic acid was also performed for 1 min. While the numbers of S. Typhimu- rium and B. cereus showed reduced with increasing acetic acid concentration, there is no difference in the number of S. aureus treated with EW containing 0.5% to 1.5% acetic acid. Discoloration was observed the perilla leaves treated with EW combined with more than 1.0% acetic acid. For all three pathogens, the combined treatment of EW and ultra- sound resulted in additional 0.42 to 0.72 log 10 CFU/g. The maxium reductions of S. Typhimurium and B. cereus were 0.95, 1.23 log 10 CFU/g after treatment with EW combined with 0.5% acetic acid and ultrasound simultaneously. The results suggest that the treatment of EW combined with 0.5% acetic acid and ultrasound increased pathogens reduc- tion compared to individual treatment.
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