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Food Science and Biotechnology

, Volume 25, Issue 6, pp 1801–1804 | Cite as

Effects of malic acid or/and grapefruit seed extract for the inactivation of common food pathogens on fresh-cut lettuce

  • Jin-Hee Kim
  • Ki-Hyun Kwon
  • Se-Wook OhEmail author
Research Note

Abstract

This study investigated the antimicrobial activity of malic acid (MA), grapefruit seed extract (GSE), and combined (MA+GSE) treatment against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on fresh-cut lettuce. The antimicrobial effects of 1% MA and 0.5% GSE alone and in combination (1% MA+0.5% GSE) were tested on artificially inoculated lettuce during storage at 5°C for 14 days. The maximum reductions of E. coli O157:H7, S. Typhimurium, and L. monocytogenes were 4.96, 4.80, and 3.95 log CFU/g observed with MA+GSE during storage for 14 days, respectively. MA+GSE showed the greatest reduction against in E. coli O157:H7 and L. monocytogenes. These results indicate that the combined treatment was more effective than MA and GSE alone treatment. Therefore, it suggests that MA + GSE could be used as an effective intervention method for improving microbiological safety of fresh-cut lettuce.

Keywords

malic acid grapefruit seed extract foodborne pathogens lettuce reduction 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  1. 1.Department of Food and NutritionKookmin UniversitySeoulKorea
  2. 2.Korea Food Research InstituteSeongnam, GyeonggiKorea

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