Effects of washing procedures in reducing Listeria monocytogenes on raw leafy vegetables

Nguyen Thi Huong Giang, Mahmud Ab Rashid Nor-Khaizura, Nor Ainy Mahyudin and Thi Lam An Vu
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Nguyen Thi Huong Giang: Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam
Mahmud Ab Rashid Nor-Khaizura: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
Nor Ainy Mahyudin: Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
Thi Lam An Vu: Department of Food Microbiology, Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam

Czech Journal of Food Sciences, 2022, vol. 40, issue 6, 422-426

Abstract: The efficacy of potable water and antimicrobial agents, including turmeric extract, black pepper extract, sodium chloride and sodium bicarbonate, in reducing Listeria monocytogenes on the leaf mustard (Brassica integrifolia) and iceberg lettuce (Lactuca sativa L.) was compared. The uncontaminated samples of two raw leafy vegetables were inoculated with L. monocytogenes at a concentration of 5 log and 7 log colony-forming units (CFU) g-1 for 1 h. At the high L. monocytogenes contamination level, the treatment with black pepper extract 0.6 mg mL-1 for 5 min was found to produce the most considerable decrease in L. monocytogenes counts, resulting in 1.44 log and 1.68 log reduction on leaf mustard and iceberg lettuce, respectively. Similarly, the black pepper extract also showed the highest L. monocytogenes reduction, approximately 0.79 log CFU g-1 on two leafy vegetables at the low contamination level. However, the odour of black pepper extract was left on the vegetables after being washed.

Keywords: foodborne pathogen; leaf mustard; iceberg lettuce; black pepper extract; turmeric extract (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:6:id:98-2022-cjfs

DOI: 10.17221/98/2022-CJFS

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