Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower

Pamphile Tawema; Jaejoon Han; Khanh Dang Vu; Stéphane Salmieri; Monique Lacroix

doi:10.1016/j.lwt.2015.08.016

Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower

Pamphile Tawema, Jaejoon Han, Khanh Dang Vu, Stéphane Salmieri, Monique Lacroix

Department of Biotechnology

Research output: Contribution to journal › Article › peer-review

47 Citations (Scopus)

Abstract

The aim of this study was to investigate the utilization of low doses of UV-C (5 and 10 kJ/m²) and gamma irradiation (0.5 and 1 kGy) treatments combined with natural antimicrobial formulations (oregano or lemongrass essential oil plus citrus extract and lactic acid), to inhibit the growth of Listeria monocytogenes, Escherichia coli O157:H7, and total yeasts and molds, on cauliflower. Unlike the usual procedure for this type of combination, irradiation was applied before spraying of natural antimicrobial formulations with 5 ml per 100 g of cauliflower, because this approach had shown better long-term effectiveness. The combination of gamma irradiation at 1 kGy with natural antimicrobials reduced the population of L. monocytogenes as well as E. coli O157:H7 below the detection limits during the storage period. Yeasts and molds were significantly inhibited by gamma irradiation at both 0.5 and 1 kGy. The spraying of natural antimicrobial formulations following application of UV-C led to a significant inhibition of all target microorganisms.

Original language	English
Pages (from-to)	451-456
Number of pages	6
Journal	LWT - Food Science and Technology
Volume	65
DOIs	https://doi.org/10.1016/j.lwt.2015.08.016
Publication status	Published - 2016

Keywords

Food pathogens
Gamma irradiation
Natural antimicrobials
Shelf life
UV light

ASJC Scopus subject areas

Food Science

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Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower. / Tawema, Pamphile; Han, Jaejoon; Vu, Khanh Dang et al.
In: LWT - Food Science and Technology, Vol. 65, 2016, p. 451-456.

Research output: Contribution to journal › Article › peer-review

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title = "Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower",

abstract = "The aim of this study was to investigate the utilization of low doses of UV-C (5 and 10 kJ/m2) and gamma irradiation (0.5 and 1 kGy) treatments combined with natural antimicrobial formulations (oregano or lemongrass essential oil plus citrus extract and lactic acid), to inhibit the growth of Listeria monocytogenes, Escherichia coli O157:H7, and total yeasts and molds, on cauliflower. Unlike the usual procedure for this type of combination, irradiation was applied before spraying of natural antimicrobial formulations with 5 ml per 100 g of cauliflower, because this approach had shown better long-term effectiveness. The combination of gamma irradiation at 1 kGy with natural antimicrobials reduced the population of L. monocytogenes as well as E. coli O157:H7 below the detection limits during the storage period. Yeasts and molds were significantly inhibited by gamma irradiation at both 0.5 and 1 kGy. The spraying of natural antimicrobial formulations following application of UV-C led to a significant inhibition of all target microorganisms.",

keywords = "Food pathogens, Gamma irradiation, Natural antimicrobials, Shelf life, UV light",

author = "Pamphile Tawema and Jaejoon Han and Vu, {Khanh Dang} and St{\'e}phane Salmieri and Monique Lacroix",

note = "Funding Information: The authors sincerely thank the Natural Sciences and Engineering Research Council of Canada (NSERC: RDC 39153-09 ), the International Atomic Energy Agency (IAEA: F2-RC-47716 ) and the company Bonduelle North America ( RDC 39153-09 ) for their financial supports. The research team also thanks the company Nordion for gamma irradiation treatment. The companies BSA, Mastertaste and Biosecur Inc. are acknowledged for graciously providing the natural antimicrobial products used in this project. Winpak is acknowledged for graciously providing packaging bags. Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd.",

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language = "English",

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AU - Tawema, Pamphile

AU - Han, Jaejoon

AU - Vu, Khanh Dang

AU - Salmieri, Stéphane

AU - Lacroix, Monique

N1 - Funding Information: The authors sincerely thank the Natural Sciences and Engineering Research Council of Canada (NSERC: RDC 39153-09 ), the International Atomic Energy Agency (IAEA: F2-RC-47716 ) and the company Bonduelle North America ( RDC 39153-09 ) for their financial supports. The research team also thanks the company Nordion for gamma irradiation treatment. The companies BSA, Mastertaste and Biosecur Inc. are acknowledged for graciously providing the natural antimicrobial products used in this project. Winpak is acknowledged for graciously providing packaging bags. Publisher Copyright: © 2015 Elsevier Ltd.

PY - 2016

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N2 - The aim of this study was to investigate the utilization of low doses of UV-C (5 and 10 kJ/m2) and gamma irradiation (0.5 and 1 kGy) treatments combined with natural antimicrobial formulations (oregano or lemongrass essential oil plus citrus extract and lactic acid), to inhibit the growth of Listeria monocytogenes, Escherichia coli O157:H7, and total yeasts and molds, on cauliflower. Unlike the usual procedure for this type of combination, irradiation was applied before spraying of natural antimicrobial formulations with 5 ml per 100 g of cauliflower, because this approach had shown better long-term effectiveness. The combination of gamma irradiation at 1 kGy with natural antimicrobials reduced the population of L. monocytogenes as well as E. coli O157:H7 below the detection limits during the storage period. Yeasts and molds were significantly inhibited by gamma irradiation at both 0.5 and 1 kGy. The spraying of natural antimicrobial formulations following application of UV-C led to a significant inhibition of all target microorganisms.

AB - The aim of this study was to investigate the utilization of low doses of UV-C (5 and 10 kJ/m2) and gamma irradiation (0.5 and 1 kGy) treatments combined with natural antimicrobial formulations (oregano or lemongrass essential oil plus citrus extract and lactic acid), to inhibit the growth of Listeria monocytogenes, Escherichia coli O157:H7, and total yeasts and molds, on cauliflower. Unlike the usual procedure for this type of combination, irradiation was applied before spraying of natural antimicrobial formulations with 5 ml per 100 g of cauliflower, because this approach had shown better long-term effectiveness. The combination of gamma irradiation at 1 kGy with natural antimicrobials reduced the population of L. monocytogenes as well as E. coli O157:H7 below the detection limits during the storage period. Yeasts and molds were significantly inhibited by gamma irradiation at both 0.5 and 1 kGy. The spraying of natural antimicrobial formulations following application of UV-C led to a significant inhibition of all target microorganisms.

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Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower

Abstract

Keywords

ASJC Scopus subject areas

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