EFFICACY OF NANOSIL (HYDROGEN PEROXIDE-SILVER ION) AND PERACETIC ACID ON REDUCTION OF ESCHERICHIA COLI O157:H7 AND SALMONELLA ENTRITIDIS IN RAW VEGETABLES
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 2
Abstract
This study aimed to evaluate the efficacy of peracetic acid and nanosil on reduction of E. coli O157: H7 and Salmonella enteritidis in raw mixed vegetables (radish, parsley basil, coriander, Allium Porum and peppermint). Raw vegetables were treated with 40, 60 and 80 mg/l peracetic acid and 120,150 and 180 mg/l nanosil (a combination of hydrogen peroxide-silver ion) for 5 and 10 minutes. The reduction in the numbers of E. coli O157: H7 and Salmonella enteritidis inoculated in raw mixed vegetables were evaluated. The results showed no significant reduction in the number of E. coli O157: H7 and Salmonella enteritidis at different contact time (p>0.05). In the optimized condition, Peracetic acid and nanosil reduced the number of E. coli O157:H7 to 1.56 and 2.04 log10 CFU/g. The anti-microbial effect of nanosil and peracetic acid on Salmonella enteritidis was more noticeable. The reductions for peracetic acid were 1.46 and 1.65 log10 CFU/g at the concentration of 80 mg/l and 2.02 and 2.24 log10 CFU/g at the concentration of 180 mg/l for Nanosil. It is concluded that both peracetic acid and nanosil has a good bacteriostatic effect on the bacteria of vegetables. The antibacterial effect of Nanosil for reducing E.coli O157: H7 and Salmonella enteritidis is more than perascetic acid and it can be more effective on E.coli O157: H7.
Authors and Affiliations
Gholamreza Jahed Khaniki
Keywords
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