Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce

Wang, Jiayi; Yu, Yong; Dong, Yuemei

doi:10.1039/d0ra08356a

Cited by 12 publications

(9 citation statements)

References 22 publications

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“…Sensory color, flavor, and crispness are crucial factors affecting consumer acceptance [20] , [25] , [44] . The sensory evaluation results are shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…The inoculation procedure was carried out according to our previous report [9] , [25] . Single colonies of E. coli O157:H7 (NCTC12900), L. monocytogenes (ATCC19115), and Salmonella Typhimurium (ATCC14028) were inoculated into nutrient broth (Hopebio, Qingdao, China) and shaken overnight at 37 °C.…”

Section: Methodsmentioning

confidence: 99%

“…Fifteen panelists (ages 25–40 years) from Liaoyang, Liaoning, China were invited to evaluate sensory color, flavor, and crispness. A 3-point scale method was used for evaluation, where 0 was very bad (not characteristic of the product), 5 was the acceptability threshold, and 10 represented very good product characteristics [10] , [25] . The plates containing lettuce samples were marked on the bottom and reordered before analysis.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce

Wang

Zhang

et al. 2021

Ultrasonics Sonochemistry

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“…Sensory color, flavor, and crispness are crucial factors affecting consumer acceptance [20] , [25] , [44] . The sensory evaluation results are shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce

Wang

Zhang

et al. 2021

Ultrasonics Sonochemistry

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show abstract

“…The inoculation procedure followed our previously described methods [3,14]. A single colony of E. coli O157:H7 was inoculated into nutrient broth and cultured overnight at 37 • C. After adjusting the suspension to 10 9 CFU/mL, 0.5 or 5 mL was added into two stomacher bags containing 200 mL of sterilized 0.85% NaCl solution.…”

Section: Inoculationmentioning

confidence: 99%

“…With the acceleration of daily activities, demand for ready-to-eat fruits and vegetables has increased. However, because they are not cooked at high temperatures, there is a higher risk of diseases caused by foodborne pathogens [3]. Escherichia coli O157:H7 is often detected in ready-to-eat foods, particularly in fresh-cut vegetables [4].…”

Section: Introductionmentioning

confidence: 99%

Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination against Escherichia coli O157:H7 in Fresh Produce and Mechanism of Action

Wang

Yue

et al. 2021

Foods

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Escherichia coli O157:H7 is frequently detected in ready-to-eat produce and causes serious food-borne diseases. The decontamination efficacy of lactic acid (LA) is clearly established. In this study, LA was mixed with acetic acid (AA) to reduce costs while achieving consistent or better inhibitory effects. Time-kill curves and inoculation experiments using fresh-cut spinach and arugula indicated that 0.8%LA+0.2%AA shows similar antibacterial effects to those of 1%LA. To determine whether 1%LA and 0.8%LA+0.2%AA exert antibacterial effects by similar mechanisms, proteomics analysis was used. The proteins related to macromolecule localization, cellular localization, and protein unfolding were uniquely altered after the treatment with 1%LA, and the proteins related to taxis, response to stress, catabolic process, and the regulation of molecular function were uniquely altered after the treatment with 0.8%LA+0.2%AA. Based on these findings, combined with the results of a network clustering analysis, we speculate that cell membrane damage is greater in response to LA than to 0.8%LA+0.2%AA. This prediction was supported by cell membrane permeability experiments (analyses of protein, nucleotide, ATP, and alkaline phosphatase leakage), which showed that LA causes greater membrane damage than 0.8%LA+0.2%AA. These results provide a theoretical basis for the application of an acid mixture to replace LA for produce decontamination.

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Rapid determination of monopersulfate with bromide ion-catalyzed oxidation of 2, 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)

Liu

et al. 2022

Chemical Engineering Journal

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Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate to disinfect ready-to-eat lettuce

Abstract: Combination of polyhexamethylene guanidine hydrochloride and potassium peroxymonosulfate can achieve consistent disinfection effects as those obtained with polyhexamethylene guanidine hydrochloride but at a lower cost.

Cited by 12 publications

References 22 publications

Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce

Combination of ozone and ultrasonic-assisted aerosolization sanitizer as a sanitizing process to disinfect fresh-cut lettuce

Use of Acetic Acid to Partially Replace Lactic Acid for Decontamination against Escherichia coli O157:H7 in Fresh Produce and Mechanism of Action

Rapid determination of monopersulfate with bromide ion-catalyzed oxidation of 2, 2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS)

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