Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157: H7 on spinach leaves

Hyun Sun Seo, Jihyun Bang, Hoikyung Kim, Larry R. Beuchat, Seung Yong Cho, Jee-Hoon Ryu

Research output: Contribution to journalArticle

22 Citations (Scopus)

Abstract

A sachet releasing allyl isothiocyanate (AIT) vapor was developed and its effectiveness as an antimicrobial packaging system for fresh spinach was evaluated. AIT was encapsulated in calcium alginate beads (AIT beads) and the release of AIT as affected by temperature and relative humidity (RH) was determined. The release rate of AIT from beads increased with increased temperature, but was not significantly affected by RH. A low-density polyethylene (LDPE) sachet containing AIT beads (AIT sachet) was prepared and the rate of release of AIT as affected by film thickness and temperature was studied. The release of AIT from sachets increased significantly with decreased LDPE thickness and increased temperature. Finally, antimicrobial effects of the AIT sachet against Escherichia coli O157:H7 and molds and yeasts (MY) on fresh spinach leaves were determined. E. coli O157:H7 and MY had similar sensitivities to AIT vapor. The number of E. coli O157:H7 on spinach leaves (5.6. log. CFU/leaf) decreased by 1.6-2.6. log. CFU/leaf at 4. °C and 2.1-5.7. log. CFU/leaf at 25. °C within 5. days. The reduction of E. coli O157:H7 was significantly greater at 85% RH than at 43% RH. Reductions on control leaves (no AIT sachet) did not exceed 1.2. log. CFU/leaf under any of the test conditions. Results of the study will be useful when developing antimicrobial packaging systems to increase the microbiological safety and extend the shelf life of spinach and possibly other fresh produces.

Original languageEnglish
Pages (from-to)136-143
Number of pages8
JournalInternational Journal of Food Microbiology
Volume159
Issue number2
DOIs
Publication statusPublished - 2012 Oct 1

Fingerprint

allyl isothiocyanate
Escherichia coli O157
Spinacia oleracea
spinach
Escherichia coli
Atmospheric humidity
anti-infective agents
Molds
Low density polyethylenes
Yeast
leaves
Packaging
Vapors
Humidity
Temperature
relative humidity
Alginate
Film thickness
Calcium
Polyethylene

Keywords

  • Allyl isothiocyanate
  • Antimicrobial packaging
  • Escherichia coli O157:H7
  • Spinach

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Safety, Risk, Reliability and Quality

Cite this

Development of an antimicrobial sachet containing encapsulated allyl isothiocyanate to inactivate Escherichia coli O157 : H7 on spinach leaves. / Seo, Hyun Sun; Bang, Jihyun; Kim, Hoikyung; Beuchat, Larry R.; Cho, Seung Yong; Ryu, Jee-Hoon.

In: International Journal of Food Microbiology, Vol. 159, No. 2, 01.10.2012, p. 136-143.

Research output: Contribution to journalArticle

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