Antimicrobial effect of plasma-activated water combined with tartaric acid against Staphylococcus aureus and its application on fresh-cut asparagus lettuce

Wu, Wei; Zhang, Jing; Li, Tangjun; Hu, Zhenyang; Huang, Shuting; Lin, Mengshi; Xie, Yunfei; Yu, Zhilong

doi:10.1016/j.fbio.2024.104293

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.104293

|View full text |Cite

Antimicrobial effect of plasma-activated water combined with tartaric acid against Staphylococcus aureus and its application on fresh-cut asparagus lettuce

Wei Wu,

Jing Zhang,

Tangjun Li

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article3

Relationship

Self Cite0

Independent3

Authors

Journals

Cited by 3 publications

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions

Lee,

Kim

2024

Food Bioscience

View full text Add to dashboard Cite

Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions

Lee,

Kim

2024

Food Bioscience

View full text Add to dashboard Cite

Actic acid/tartaric acid-maltitol antibacterial activity against spoilage bacteria and prevention of yellowing and wilting in spinach and oilseed rape

Ye,

Ren,

Zhang

et al. 2024

Food Chemistry

View full text Add to dashboard Cite

Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Usanmaz,

Erdoğan,

Baran

2024

Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü Dergisi

View full text Add to dashboard Cite

Staphylococcal food intoxication from Staphylococcus aureus (S. aureus) species is an important food-borne disease that threatens public health in many countries. Products prepared with fresh vegetables that have not been heat treated and/or not sufficiently disinfected are particularly risky. In this study, the effects of various organic acid (acetic and citric acid) concentrations on S. aureus previously inoculated into parsley and dill vegetables were investigated at storage time of 0, 1., 3., 5, and 7 days. For this purpose, a total of 7 groups were formed: individually with 0.5% and 1.5% acetic and citric acid, as well as their combinations and control. The number of S. aureus was adjusted to 102 and 106 (log CFU/mL) numbers that known to produce toxins by spectrophotometric method. As a result of the study, acetic and citric acid were found to be more effective when combined in S. aureus inhibition. It was observed that this effect varies depending on the microbiological load, acid concentration and storage days of the vegetables. It was also determined that the organic acids used had a better effect on the parsley than the dill vegetable.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Antimicrobial effect of plasma-activated water combined with tartaric acid against Staphylococcus aureus and its application on fresh-cut asparagus lettuce

Cited by 3 publications

References 38 publications

Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions

Synergistic antimicrobial effects of ammonium persulfate, ultrasound, and mild heat on Staphylococcus aureus under varied conditions

Actic acid/tartaric acid-maltitol antibacterial activity against spoilage bacteria and prevention of yellowing and wilting in spinach and oilseed rape

Effectiveness of acetic and citric acid against Staphylococcus aureus contamination in parsley and dill

Contact Info

Product

Resources

About