Effect of chlorine dioxide on decontamination of fresh‐cut coriander and identification of bacterial species in fresh‐cutting process

Abstract

Fresh‐cut coriander is one of the most frequently consumed leafy vegetables in China due to convenience and flavor, but it has safety issue mainly because of microbial contamination. The optimum conditions for treating fresh‐cut coriander with chlorine dioxide were concentration of 60 mg/L, time of 10 min and solution to fresh‐cut product ratio of 8:1. This process decreased the total number of aerobic bacterial colonies to 2.1 lg cfu/g. Seven bacterial strains were identified through 16S rDNA sequence analysis and morphological observation. The potentially pathogenic bacteria such as Staphylococcus, Brevibacterium, Pseudomonas and Acinetobacter, as well as other bacteria were effectively decreased by chlorine dioxide treatment. Therefore, treating fresh‐cut coriander with chlorine dioxide under appropriate conditions during processing or storage can both effectively reduce the food safety risk. These results provide a valuable theoretical basis for improving the safety of fresh‐cut products. Practical applications This is the first study that identifies the microbial genera on fresh‐cut coriander, providing evidence for the need of commercial sterilization. The results of this study can be applied to industrial production and provide references for postharvest quality handlings of other fresh‐cut vegetables and fruits.