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 O Tawema (1) , Jaejoon Han (2) , Khanh Dang Vu (1) , Stephane Salmieri (1) , Monique Lacroix (1)

1 INRS-IAF - Institut Armand Frappier
2 Department of Food Technology, Korea University

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.

Mots clés: Food pathogens; Natural antimicrobials; UV light; Gamma irradiation; Shelf life

Domaines: Sciences du Vivant [q-bio]

Pamphile O Tawema, Jaejoon Han, Khanh Dang Vu, Stephane Salmieri, Monique Lacroix. 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.. LWT - Food Science and Technology, 2016, 65, pp.451-456. ⟨10.1016/j.lwt.2015.08.016⟩. ⟨pasteur-01351748⟩