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Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic reaction

Title
Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic reaction
Authors
Kim Y.Choi Y.Kim S.Park J.Chung M.Song K.B.Hwang I.Kwon K.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2009
Journal Title
Journal of Food Protection
ISSN
0362-028XJCR Link
Citation
vol. 72, no. 9, pp. 1916 - 1922
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Securing the physical quality and microbial safety of fresh foods has been a major focus in the food industry. To improve quality and increase the shelf life of fresh produce, disinfection methods have been developed. Titanium dioxide (TiO2) photocatalytic reactions under UV radiation produce hydroxyl radicals that can be used for disinfection of foodborne pathogenic bacteria We investigated the effects of TiO2-UV photocatalytic disinfection on the shelf life of iceberg lettuce. Counts of natural microflora (total aerobic bacteria, coliforms, psychrotrophic bacteria, and yeasts and molds) and inoculated pathogenic bacteria (Escherichia coli, listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium) on iceberg lettuce were determined after 20-min treatments with TiO2-UV, UV radiation, a sodium hypochlorite (NaOCl) solution, and tap water. TiO 2UV treatment reduced the number of microorganisms by 1.8 to 2.8 log CFU/g compared with reductions of 0.9 to 1.4 and 0.7 to 1.1 log CFU/g obtained with UV radiation and NaOC1 treatments, respectively. Treatment with tap water was used as a control and resulted in no reductions, Counts of microflora for iceberg lettuce at 4 and 25°C were determined during a 9-day period. TiO2-UV treatment resulted in 1.2- and 4.3-log increases in the counts of total aerobic bacteria at 4 and 25°C, respectively, compared with 1.3- to 1.6-log and 4.4- to 4.8-log increases due to UV radiation and NaOCl treatments. Copyright ©, International Association for Food Protection.
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엘텍공과대학 > 식품공학전공 > Journal papers
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