Anti-Salmonella type 0-4 typhimurium Monoclonal antibody, Clone 3G8

This study investigated the antimicrobial activities of organic acid vapors against a phytopathogen (Acidovorax citrulli) and foodborne pathogens (Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes) on the surface of Cucurbitaceae seeds. Germination percentages of cucumber, honeydew melon and watermelon seeds treated with acetic and propionic acid vapors (100 mg/L) at 50 degrees C and 43% or 85% relative humidity (RH) for up to 2 h did not significantly (P > 0.05) decrease. Treatment with formic acid significantly (P <= 0.05) decreased the germination percentage. The antimicrobial activities of acetic and propionic acid vapors (100 mg/L; 50 degrees C; 43% or 85% RH) were determined. A. citrulli was inactivated within 1 h on cucumber and watermelon seeds, regardless of type of organic acid or RH. The phytopathogen was reduced to levels below the detection limit (-0.5 log CFU/g) for enrichment on honeydew melon seeds treated with acetic acid vapor. S. enterica and L. monocytogenes were inactivated within 2 h at 85% RH on honeydew melon and watermelon seeds treated with acetic acid and propionic acid vapors. E. coli O157: H7 was inactivated by treatment with acetic acid vapor at 85% RH. This study provides useful information for developing a method to decontaminate Curcurbitaceae seeds using organic acid vapors as lethal agents.

Microbiological contamination of vegetables leading to foodborne disease is a serious public health problem. Slightly acidic electrolyzed water (SAEW) and ultraviolet-light emitting diode (UV-LED) are considered to have good bactericidal effect. However, the limitations of SAEW in application include its instability and the great dependence on equipment and that of UV-LED remains poorly characterized. To improve decontamination efficiency and explore the combined bactericidal efficacy, the coriander, immerged in different concentration SAEW in advance, were studied under various UV-LED intensity: 80, 160, 240 mu W/cm2 for different times. Additionally, the coriander was evaluated for total viable counts and general quality. The result showed that UVLED-SAEW combined treatment has better decontamination efficiency than that of single factor and the inactivation efficacy was related to the concentration of SAEW, intensity of UV-LED and their treating time. The 240 mu W/cm(2) UV-LED irradiation for 30 min combined with SAEW (ACC of 60 mg/L) 5-min-washing led to 2.72 log CFU/g Salmonella reduction and 2.42 log CFU/g E. coli reduction. The SAEW and UV-LED treatment cause no significant negative effect on overall coriander quality and prolonged the shelf-life of coriander. UV-LED with SAEW pretreatment shows potential for reducing foodborne pathogens on coriander without effects on its quality.