Inactivation of Salmonella in salted water used for Kimchi production

Yu, Dong; Shin, Young-Joo; Choi, Dong Won; Song, Kyung Bin

doi:10.1016/j.foodcont.2012.01.053

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…Predicting growth of Salmonella in kimchi 533 can be cross-contaminated by Salmonella and other foodborne pathogens during manufacturing when the napa cabbage is soaked in the NaCl solution (Yu et al, 2012). Thus, the causes of unexpected kimchi contamination outbreaks remain unclear (e.g., contamination of the raw ingredients of kimchi or contamination during manufacturing) (Cho et al, 2014;Patra et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Growth of Salmonella in napa cabbage kimchi during fermentation

Choi¹,

Lee²,

Lee³

et al. 2021

Korean J. Food Preserv.

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This study evaluated the growth of Salmonella in napa cabbage kimchi during fermentation. The Baranyi model was fitted to the Salmonella growth data to calculate lag phase duration (LPD), maximum specific growth rate (μ max ), initiation time of decrease (ITD), shoulder period (SP), and death rate (DR). The effects of temperature on kinetic parameters were analyzed using a polynomial model. In the growth phase, LPD (180.00-4.81 h) decreased and μ max (0.000-0.592 log CFU/g/h) increased (p<0.05). However, ITD (180-17 h) decreased (p<0.05) as the temperature increased. In the death phase, SP (14.95-1.04 h) decreased and DR (-0.018--0.306 log CFU/g/h) increased (p<0.05) as the temperature increased. Secondary models on the kinetic parameters were proposed to describe the effect of temperature, with R 2 =0.606-0.956, and the performance [root mean square error (RMSE) values: 0.350 (growth phase) and 0.428 (death phase)] was appropriate. The dynamic model demonstrated that Salmonella growth in napa cabbage kimchi increased during the initiation of fermentation and subsequently decreased at varying temperatures. Therefore, napa cabbage kimchi should be sufficiently fermented to decrease the risk of Salmonella infection. Key words：dynamic model, fermentation, kimchi, predictive model, Salmonella

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Section: Introductionmentioning

confidence: 99%

Growth of Salmonella in napa cabbage kimchi during fermentation

Choi¹,

Lee²,

Lee³

et al. 2021

Korean J. Food Preserv.

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“…The addition of microwave irradiation can effectively compensate for the shortcomings of UV irradiation. Compared with the traditional UV lamp, the microwave‐induced electrodeless UV (MW‐EUV) lamp was quick to light, stabilize, and relight with high efficiency, had a long service life, and was of flexible design . In particular, Iwaguch showed that the generation of active oxygen species would play an important role in the microwave−UV light sterilization system.…”

Section: Introductionmentioning

confidence: 99%

Disinfection of municipal secondary effluents with microwave-induced electrodeless ultraviolet irradiation for water reuse

Zhang

Wang

et al. 2016

J. Chem. Technol. Biotechnol.

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BACKGROUND: Disinfection is an essential way to ensure the safety of recycled water. Ultraviolet (UV) is an effective and environmentally friendly technique suitable for the disinfection of recycled water. However, UV disinfection also leads to photoreactivation. This work proposes a combined use of UV irradiation and microwave technique to compensate for the limitations of UV disinfection. RESULTS: The process of microwave-induced electrodeless ultraviolet (MW-EUV) irradiation was utilized to disinfect municipal secondary effluents. A homemade columnar electrodeless UV lamp was used as the source of UV irradiation. Good disinfection results under optimal microwave power at 600 W were obtained. There was no photoreactivation after sufficient irradiation. Cell damage to Escherichia coli by MW-EUV irradiation was investigated by measuring the leakage of K + and protein from cells and was observed by atomic force microscopy (AFM).CONCLUSION: The MW-EUV irradiation was demonstrated to be a faster and more effective disinfection method than UV or microwave irradiation alone. The irradiated samples met the hygiene standard for the reuse of urban recycling water (Standard Number GB/T 18920-2002) in China. Disinfection depended mainly on UV irradiation, while microwaves were the main cause of bacterial breakup and deformation. This irreversible damage offsets the biological self-healing phenomenon of UV disinfection.

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Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review

Zhang

Badar

et al. 2022

Critical Reviews in Food Science and Nutrition

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Inactivation of Salmonella in salted water used for Kimchi production

Cited by 3 publications

References 15 publications

Growth of Salmonella in napa cabbage kimchi during fermentation

Growth of Salmonella in napa cabbage kimchi during fermentation

Disinfection of municipal secondary effluents with microwave-induced electrodeless ultraviolet irradiation for water reuse

Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review

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