Efficacy of organic acids and hot water treatment to inactivate E. coli inoculated on sunflower sprouts

Name: Kriangkrai Phattayakorn

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Arunya Prommakool

Name: Wanticha Savedboworn

keyword: Sunflower sprouts - Organic acids - E.coli - Hot water

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Sunflower sprouts

ThaSH: Organic acids

ThaSH: Hot water

Abstract: In Thailand, the consumption of sunflower sprouts has increased due to their nutritional value. However, there have been the outbreaks of foodborne illness caused by sprouts contaminated with enteric pathogens. The objective of this research was to evaluate the efficiency of lactic acid (1%, 2.5% and 5%(v/v)), acetic acid (1%, 2.5% and 5%(v/v)) and hot water (60°C, 70°C for 20s, 180s) on reduction of E. coli which is artificially inoculated on sunflower sprouts. The results showed that more than 2.4 log CFU/g reduction of E. coli was achieved when sprouts were treated with 5% lactic acid, followed by the hot water treatment at 70°C for 180s and 5% acetic acid. However, the hot water treatments also caused detrimental impact on the color and firmness of sunflower sprouts. This study suggests the method to decontaminate the pathogen on sunflower sprouts.

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-15

Issued: 2021-10-15

บทความ/Article

application/pdf

Journal of Food Science and Agricultural Technology (2019) Vol.5 (Spcl. Iss.): 220-222

eng

©copyrights Mae Fah Luang University

ลำดับที่.	ชื่อแฟ้มข้อมูล	ขนาดแฟ้มข้อมูล	จำนวนเข้าถึง	วัน-เวลาเข้าถึงล่าสุด
1	2019-v05-p220-222.pdf	673.5 KB

ใช้เวลา

0.034245 วินาที