Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157: H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and calcium propionate

Tae Yeon Kwak, Nam Hee Kim, Min-Suk Rhee

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27 Citations (Scopus)

Abstract

A combination of thermoultrasound (temperature: 50, 55, 60°C; time: 10, 15, 20min with the frequency of 40KHz) and calcium propionate (concentration: 1, 2, 3%, w/v) treatment was applied to decontaminate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium (S. Typhimurium) from fresh-cut celery. Using a Box-Behnken experimental design, predictive quadratic equations were developed for treatment-based population reductions of E. coli O157:H7 (R 2=0.98, p<0.001) and S. Typhimurium (R 2=0.96, p<0.001), and verified using 10 randomly selected treatment conditions. Among three factors (temperature, time, and calcium propionate concentration), temperature represented higher significance for inactivation of pathogenic bacteria. No significant changes (p>0.05) were observed in the color and shear force resistance of the treated celery. The optimum treatment conditions were 60°C thermoultrasound with 2% calcium propionate for 15min (E. coli O157:H7) and 59°C thermoultrasound with 2% calcium propionate for 17min (S. Typhimurium). Scanning electron microscopy was used to confirm membrane disruption in the treated microbial cells in each optimal condition. The combined treatment of thermoultrasound and calcium propionate contributes to the effective inactivation (more than 5 log reduction) of E. coli O157:H7 and S. Typhimurium on fresh-cut celery. Furthermore, this treatment extends fresh storability without physical quality deterioration.

Original languageEnglish
Pages (from-to)128-135
Number of pages8
JournalInternational Journal of Food Microbiology
Volume150
Issue number2-3
DOIs
Publication statusPublished - 2011 Nov 1

Fingerprint

Apium graveolens
calcium propionate
Salmonella
celery
Escherichia coli O157
Decontamination
decontamination
Salmonella typhimurium
response surface methodology
Salmonella Typhimurium
Escherichia coli
Calcium
serotypes
Salmonella enterica
storage quality
Electron Scanning Microscopy
Design of experiments
shears
Deterioration
inactivation

Keywords

  • Calcium propionate
  • Celery
  • Decontamination
  • Escherichia coli O157:H7
  • Response Surface Methodology
  • Salmonella Typhimurium
  • Thermoultrasound

ASJC Scopus subject areas

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

Cite this

@article{6cdf1fcffeb144aabe036fe047ce7112,
title = "Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157: H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and calcium propionate",
abstract = "A combination of thermoultrasound (temperature: 50, 55, 60°C; time: 10, 15, 20min with the frequency of 40KHz) and calcium propionate (concentration: 1, 2, 3{\%}, w/v) treatment was applied to decontaminate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium (S. Typhimurium) from fresh-cut celery. Using a Box-Behnken experimental design, predictive quadratic equations were developed for treatment-based population reductions of E. coli O157:H7 (R 2=0.98, p<0.001) and S. Typhimurium (R 2=0.96, p<0.001), and verified using 10 randomly selected treatment conditions. Among three factors (temperature, time, and calcium propionate concentration), temperature represented higher significance for inactivation of pathogenic bacteria. No significant changes (p>0.05) were observed in the color and shear force resistance of the treated celery. The optimum treatment conditions were 60°C thermoultrasound with 2{\%} calcium propionate for 15min (E. coli O157:H7) and 59°C thermoultrasound with 2{\%} calcium propionate for 17min (S. Typhimurium). Scanning electron microscopy was used to confirm membrane disruption in the treated microbial cells in each optimal condition. The combined treatment of thermoultrasound and calcium propionate contributes to the effective inactivation (more than 5 log reduction) of E. coli O157:H7 and S. Typhimurium on fresh-cut celery. Furthermore, this treatment extends fresh storability without physical quality deterioration.",
keywords = "Calcium propionate, Celery, Decontamination, Escherichia coli O157:H7, Response Surface Methodology, Salmonella Typhimurium, Thermoultrasound",
author = "Kwak, {Tae Yeon} and Kim, {Nam Hee} and Min-Suk Rhee",
year = "2011",
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T1 - Response surface methodology-based optimization of decontamination conditions for Escherichia coli O157

T2 - H7 and Salmonella Typhimurium on fresh-cut celery using thermoultrasound and calcium propionate

AU - Kwak, Tae Yeon

AU - Kim, Nam Hee

AU - Rhee, Min-Suk

PY - 2011/11/1

Y1 - 2011/11/1

N2 - A combination of thermoultrasound (temperature: 50, 55, 60°C; time: 10, 15, 20min with the frequency of 40KHz) and calcium propionate (concentration: 1, 2, 3%, w/v) treatment was applied to decontaminate Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium (S. Typhimurium) from fresh-cut celery. Using a Box-Behnken experimental design, predictive quadratic equations were developed for treatment-based population reductions of E. coli O157:H7 (R 2=0.98, p<0.001) and S. Typhimurium (R 2=0.96, p<0.001), and verified using 10 randomly selected treatment conditions. Among three factors (temperature, time, and calcium propionate concentration), temperature represented higher significance for inactivation of pathogenic bacteria. No significant changes (p>0.05) were observed in the color and shear force resistance of the treated celery. The optimum treatment conditions were 60°C thermoultrasound with 2% calcium propionate for 15min (E. coli O157:H7) and 59°C thermoultrasound with 2% calcium propionate for 17min (S. Typhimurium). Scanning electron microscopy was used to confirm membrane disruption in the treated microbial cells in each optimal condition. The combined treatment of thermoultrasound and calcium propionate contributes to the effective inactivation (more than 5 log reduction) of E. coli O157:H7 and S. Typhimurium on fresh-cut celery. Furthermore, this treatment extends fresh storability without physical quality deterioration.

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KW - Salmonella Typhimurium

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