engleski

Reduction of selected spoilage bacteria by trans-2-hexenal, lactic acid and hydrogen peroxide on minimally processed cabbage and carrots

This study was carried out to improve the microbiological safety and shelf-life of minimally processed cabbage and carrots at 16°C. Salad vegetables can be a source of opportunistic pathogens and spoilage bacteria – namely, Aeromonas hydrophila, Aeromonas sobria and Pseudomonas syringae. The inhibitory potential of trans-2-hexenal, lactic acid and hydrogen peroxide (H2O2) against the selected bacteria was assessed in vitro and in situ conditions using their respective Minimum Inhibitory Concentration (MIC). Application of trans-2-hexenal and lactic acid caused significant decrease (p < 0.05) in bacterial counts in in situ conditions during 6 day testing. Lactic acid and trans-2-hexenal showed the highest inhibitory potential for concentrations ¾ MIC and 2 MIC, respectively, depending on the tested bacteria and substrate. H2O2 showed the lowest inhibitory potential regardless of the testing conditions.

microbiological safety ; spoilage bacteria ; minimally processed vegetables ; inhibitory potential

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