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dc.contributor.authorCollazo, Cyrelys
dc.contributor.authorNoguera, Violeta
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorAbadias, Maribel
dc.contributor.authorColás-Medà, Pilar
dc.contributor.authorNicolau, Iolanda
dc.contributor.authorViñasa, Inmaculada
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-09-12T10:18:57Z
dc.date.available2020-02-29T23:01:16Z
dc.date.issued2019-03-01
dc.identifier.citationCollazo, Cyrelys, Violeta Noguera, Ingrid Aguiló-Aguayo, Maribel Abadias, Pilar Colás-Medà, Iolanda Nicolau, and Inmaculada Viñas. 2019. "Assessing Water-Assisted UV-C Light And Its Combination With Peroxyacetic Acid And Pseudomonas Graminis CPA-7 For The Inactivation And Inhibition Of Listeria Monocytogenes And Salmonella Enterica In Fresh-Cut ‘Iceberg’ Lettuce And Baby Spinach Leaves". International Journal Of Food Microbiology 297: 11-20. Elsevier BV. doi:10.1016/j.ijfoodmicro.2019.02.024.ca
dc.identifier.issn0168-1605ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/483
dc.description.abstractThe effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for the inactivation and inhibition of L. monocytogenes and S. enterica in ready-to-eat ‘Iceberg lettuce’ and baby spinach leaves, was evaluated throughout chilled storage in modified atmosphere packaging (MAP). The inhibition of pathogen's growth by sequential pretreatments with UV-C in PAA and then biocontrol using Pseudomonas graminis CPA-7 was assessed during MAP storage at 5 °C and upon a breakage of the cold-storage chain. In fresh-cut lettuce, 0 1 kJ/m2 UV-C, in water or in 40 mg/L PAA, inactivated both pathogens by up to 2.1 ± 0.7 log10, which improved the efficacy of water-washing by up to 1.9 log10 and showed bacteriostatic effects on both pathogens. In baby spinach leaves, the combination of 0 3 kJ/m2 UV-C and 40 mg/L PAA reduced S. enterica and L. monocytogenes populations by 1.4 ± 0.2 and 2.2 ± 0.3 log10 respectively, which improved water-washing by 0.8 ± 0.2 log10. Combined treatments (0.1 or 0 3 kJ/m2 WUV and 40 mg/L PAA) inactivated both pathogens in the process solution from lettuce or spinach single sanitation, respectively. Pretreating lettuce with UV-C in PAA reduced L. monocytogenes and S. enterica's growth by up to 0.9 ± 0.1 log10 with respect to the PAA-pretreated control after 6 d at 5 °C in MAP. Upon a cold-chain breakage, CPA-7 prevented S. enterica growth in PAA-pretreated lettuce, whereas showed no effect on L. monocytogenes in any of both matrices. Low-dose UV-C in PAA is a suitable preservation strategy for improving the safety of ready-to-eat leafy greens and reducing the risk of cross contamination.ca
dc.format.extent34ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofInternational Journal of Food Microbiologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleAssessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut ‘Iceberg’ lettuce and baby spinach leavesca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.ijfoodmicro.2019.02.024ca
dc.contributor.groupPostcollitaca


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