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Effect
of negative air ions on Escherichia coli ATCC 25922 inoculated onto mung bean
seed and apple fruit
January 2007
Journal of Food Protection Volume 70, Number 1 pp. 204-208(5)
Fan, Xuetong; Fett, William F.; Mitchell, Bailey W.
Abstract:
The effect of negative air ions on the reduction of Escherichia coli ATCC 25922
inoculated onto mung bean sprout seed and whole or fresh-cut apple fruit was
studied. Mung bean seeds, whole Gala apples, and Gala apple slices were
inoculated with E. coli ATCC 25922 before being exposed to negative air ions for
up to 18 h at room temperature (Å`23°C). Results revealed a less than 0.5-log
reduction of E. coli on mung bean seed even after 18 h of exposure. The
reduction of E. coli on the surface of whole apples increased with increasing
exposure time from 0.5 to 3 h, but the maximum reduction was less than 1 log
CFU/g. Increasing exposure time from 3 to 18 h did not lead to increased
treatment efficacy. No reduction of E. coli was observed on apple slices after 3
h of treatment. When the negative air ion system was applied with acetic acid
vapor, no additive or synergistic effect of negative ions on the reduction of E.
coli was found. These results suggest that negative air ions have a very limited
effect on the population of E. coli on mung bean seed and apples.
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