Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia coli O157:H7 on Chinese Cabbage

Inatsu, Yasuhiro; Bari, Latiful; Kawasaki, Susumu; Isshiki, Kenji; Kawamoto, Shinichi

doi:10.4315/0362-028x-68.2.251

Cited by 87 publications

(51 citation statements)

References 23 publications

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“…The same study reported the poor performance of selective medium in recovering E. coli O157:H7 from chemically treated vegetable samples (Inatsu et al, 2005a).…”

Section: Efficacy Of Combining Chlorine Disinfectants With Physicalmentioning

confidence: 99%

“…The ineffectiveness of sonication in improving the efficacy of chlorine water has also been reported (Inatsu et al, 2005a).…”

Section: Efficacy Of Combining Chlorine Disinfectants With Physicalmentioning

confidence: 99%

“…Klaiber et al (2005) reported that washing cut carrots with warm chlorinated water (200 ppm, 50℃) reduced aerobic mesophilic bacteria by 2.3 log cycles. Inatsu et al (2005a) reported that acidified sodium chlorite was significantly more effective against E.…”

Section: Efficacy Of Combining Chlorine Disinfectants With Physicalmentioning

confidence: 99%

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Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

Pan

Nakano

2014

FSTR

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“…The same study reported the poor performance of selective medium in recovering E. coli O157:H7 from chemically treated vegetable samples (Inatsu et al, 2005a).…”

Section: Efficacy Of Combining Chlorine Disinfectants With Physicalmentioning

confidence: 99%

“…The ineffectiveness of sonication in improving the efficacy of chlorine water has also been reported (Inatsu et al, 2005a).…”

Section: Efficacy Of Combining Chlorine Disinfectants With Physicalmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

Pan

Nakano

2014

FSTR

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“…However, only a few studies have been performed to apply the bactericidal effect of ASC for the surface washing of raw vegetables or fruits 18,34 . We constructed a sensitive detection system for injured bacteria 20 and evaluated the effectiveness of ASC in killing E. coli O157:H7 on leafy vegetables with a view to its potential application to foods and food contact surfaces as an anti-microbial treatment 22 . Chinese cabbages were cut into 3 × 3 cm pieces and 400 g of leaf pieces were dipped into 1,200 mL of an inoculum cocktail containing four E. coli O157:H7 strains.…”

Section: Sanitation Of the Attached Bacteria On The Surface Of Raw Vementioning

confidence: 99%

Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables

Inatsu¹,

Bari²,

Kawamoto³

2007

JARQ

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Sanitation efficacy of prewashing with acidified sodium chlorite (ASC) for the production of lightly fermented Chinese cabbage was evaluated. The treatment of raw cut Chinese cabbage with ASC for 15 min significantly reduced the level of pathogens without causing apparent changes in color. The population of natural microflora on the leaves was reduced by about 2.0 log CFU/g just after washing with ASC, which is significantly better than what was achieved with a control distilled water wash (P ≤ 0.05). In a control experiment, viable aerobic bacteria increased gradually when incubated at 10ºC, however, ASC washed cut Chinese cabbage maintained a lower microbial level. The treatment of cut Chinese cabbage with ASC reduced the population of artificially inoculated Escherichia coli O157:H7, Salmonella Enteritidis, Staphylococcus aureus, and Listeria monocytogenes by 2.4 log CFU/g. The sanitation efficacy of ASC was 1.6 log CFU/g higher than that of distilled water washing. The viable cell counts of all pathogenic bacteria tested remained constant during 8 days of storage at 10ºC for both washing treatments with the exception of L. monocytogenes. In the case of L. monocytogenes, the viable cell counts after ASC washing treatment increased gradually with time. No significant difference in color, odor, taste, and texture change in raw leaves or fermented ones was observed with an ASC wash compared to a distilled water wash. These results suggested that prewashing with ASC could control the bacterial growth in lightly fermented Chinese cabbage without changing its quality. Disciplines: FoodAdditional key words: bacterial control, food poisoning JARQ 41 (1), 17 -23 (2007)

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“…The sole ingredients in sauerkraut, the cabbage, are rich in vitamins (C and K), boost the immune system and have other beneficial effects 3 . Fermentation of the cabbage juice could enhance the bacteriostatic effect of the cabbage juice as acidified sodium chloride may be formed from the ferment 5 . Such juice may have potential for extended use in the bio preservation of other foods and also has been reported to be used traditionally in the treatment of lung diseases 6 .…”

Section: Introductionmentioning

confidence: 99%

Fermented Sauerkraut Juice as Antimicrobial Agent: An in Vitro Study

Pundir¹,

Kaur²,

Kashyap³

et al. 2014

Int. Res. J. Pharm.

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In the present study, the antimicrobial activity of fermented sauerkraut juice was evaluated against human pathogenic bacterial and fungal strains by using agar well diffusion assay. Interestingly the pathogenic fungi was found to be most sensitive than the bacterial pathogens. All the three test fungi such as Aspergillus fumigatus, Aspergillus sp., and Candida albicans were inhibited by fermented sauerkraut juice with zone of inhibition 36 mm, 35 mm and 15 mm respectively. Antibacterial activity of Sauerkraut juice was observed against Escherichia coli, Salmonella enterica ser. typhi, Staphylococcus epidermidis and Bacillus amyloliquifaciens. The maximum zone of inhibition was observed against Staphylococcus epidermidis of 21 mm, followed by B. amyloliquifaciens (18 mm) and minimum against E. coli (14 mm). No activity was observed against Salmonella enterica ser. typhi. Present finding suggested that, the fermented sauerkraut juice may be used as antifungal and antibacterial agent to cure infectious diseases and also used as functional foods as it has nutritional values and may also be used as biopreservative for the other food products.

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Efficacy of Acidified Sodium Chlorite Treatments in Reducing Escherichia coli O157:H7 on Chinese Cabbage

Cited by 87 publications

References 23 publications

Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

Effects of Chlorine-Based Antimicrobial Treatments on the Microbiological Qualities of Selected Leafy Vegetables and Wash Water

Application of Acidified Sodium Chlorite Prewashing Treatment to Improve the Food Hygiene of Lightly Fermented Vegetables

Fermented Sauerkraut Juice as Antimicrobial Agent: An in Vitro Study

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