Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Effects of ε-polylysine and Milk Serum Protein on the Attachment and Decontamination of Salmonella Enteritidis on Lettuce and Radish Sprouts
Md Tariqul IslamAya OguraChikako MachidaNoriko MorinagaKen-ichi HonjohTakahisa Miyamoto
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2016 Volume 22 Issue 5 Pages 703-711

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Abstract

To understand the effects of pretreatment of lettuce during cultivation with 0.001% ε-polylysine (PL) in combination with 0.25% milk serum protein (MSP) on the attachment of Salmonella Enteritidis, lettuce leaves were contaminated with S. Enteritidis after a 1-day treatment with food additives, and harvested after cultivation for 1 day. Viable S. Enteritidis counts on lettuce leaves pretreated with the PL and MSP mixture were significantly reduced from 5.7 log CFU/g to 1 log CFU/g after decontamination by washing with water and a subsequent treatment with NaClO. The viable S. Enteritidis counts on radish sprouts grown for 7 d in the presence of 0.01% PL from seeds inoculated with S. Enteritidis were reduced to 3.1 log CFU/50 sprouts after NaClO decontamination. These counts were significantly lower (P < 0.05) than those of plants without additive(s). The treatment with additive(s) did not affect the ascorbic acid and chlorophyll contents of both plants.

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© 2016 by Japanese Society for Food Science and Technology
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