Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants

doi:10.1016/j.foodcont.2015.07.026

	Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants
	Zhang, Xuejie 1,2; Fan, Xuetong 2; Solaiman, Daniel K. Y.2; Ashby, Richard D.2; Liu, Zengshe 3; Mukhopadhyay, Sudarsan 2; Yan, Ruixiang 1,4
刊名	FOOD CONTROL
	2016
卷号	60 页码:158-165
关键词	Biosurfactant Sophorolipid Thiamine dilauryl sulfate Escherichia coli Spinach
ISSN号	0956-7135
DOI	10.1016/j.foodcont.2015.07.026
通讯作者	Zhang, Xuejie
英文摘要	This study was conducted to evaluate the effect of biosurfactants on the populations of Escherichia coli O157:H7 in suspension and on spinach leaves. Eight surfactants including four soybean oil-based biosurfactants, sodium dodecyl sulfate (SDS), polyoxyethylene sorbitan monooleate (Tween 80), sophorolipid (SO) and thiamine dilauryl sulfate (TDS) at concentrations of 0.1%, 0.5% and 1.0% were tested in bacterial suspension, and the most effective biosurfactants were applied on spinach leaves. Results showed that the soybean oil-based biosurfactants, SDS or Tween 80 did not significantly affect E. coli O157:H7 populations. SO and TDS at concentrations of 1.0% were effective in reducing E. coli O157:H7 populations in bacterial suspension. E. coli O157:H7 with an initial population of 7.1 log CFU/mL was not detectable (detection limit: 1 log CFU/mL) after 1 min in 1.0% TDS or after 2 h in 1.0% SO. On spinach leaves, SO at 1% did not significantly affect E. coli when compared to a water wash during 7 days post-treatment storage at 4 degrees C. However, TDS (1.0%) wash was as effective as 200 ppm chlorine in reducing population of spot inoculated E. coli O157:H7, achieving 3.1 and 2.7 log CFU/per leaf at day 0, and 1.4 and 1.9 log CFU/leaf at day 7 when compared with a water wash. No apparent change in spinach visual quality was observed. None of treatments caused changes in visual quality of spinach. Electron micrographs suggested ultrastructural damage of bacterial cells such as separation of the outer membrane from the cytoplasmic membrane. Overall, our results showed that SO and TDS may be potential sanitizers in inactivating human pathogens such as E. coli O157:H7 in wash water and on fresh produce. Published by Elsevier Ltd.
学科主题	Food Science & Technology
语种	英语
出版者	ELSEVIER SCI LTD
WOS记录号	WOS:000364882900021
内容类型	期刊论文
源URL	[http://111.203.20.206/handle/2HMLN22E/100844]
专题	蔬菜花卉研究所_栽培与采后技术研究室
作者单位	1.Chinese Acad Agr Sci, Inst Vegetables & Flowers, Beijing 100081, Peoples R China 2.ARS, USDA, Eastern Reg Res Ctr, Wyndmoor, PA 19038 USA 3.ARS, USDA, Natl Ctr Agr Utilizat Res, Peoria, IL 61604 USA 4.Natl Engn & Technol Res Ctr Preservat Agr Prod, Tianjin 300384, Peoples R China
推荐引用方式 GB/T 7714	Zhang, Xuejie,Fan, Xuetong,Solaiman, Daniel K. Y.,et al. Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants[J]. FOOD CONTROL,2016,60:158-165.
APA	Zhang, Xuejie.,Fan, Xuetong.,Solaiman, Daniel K. Y..,Ashby, Richard D..,Liu, Zengshe.,...&Yan, Ruixiang.(2016).Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants.FOOD CONTROL,60,158-165.
MLA	Zhang, Xuejie,et al."Inactivation of Escherichia coli O157:H7 in vitro and on the surface of spinach leaves by biobased antimicrobial surfactants".FOOD CONTROL 60(2016):158-165.