江西农业大学学报2023，Vol.45Issue(6)：1397-1408,12.DOI:10.13836/j.jjau.2023128
葡萄柚精油协同紫外线灭活果蔬表面诺如病毒和大肠杆菌的研究
Study on Elimination of Norovirus and E.coli on Fruits and Vegetables by Grapefruit Essential Oil Combined with UV Radiation
摘要
Abstract
[Objective]Escherichia coli O157:H7 and norovirus in fruits and vegetables often cause outbreaks of foodborne illness.Ultraviolet irradiation(UV-C)is a commonly used method to inactivate pathogenic microorganisms.Due to the unique structure of fruit and vegetable surfaces,the effectiveness of UV-C in microbial inactivation is limited,and it also affects the color,texture,and tissue stability of foods.Grapefruit essential oil(GEO)has strong antibacterial and antiviral activities and is safe to use,but the cost of using it alone ishigh.In order to improve the disinfection efficiency of UV-C while reducing tissue damage to fruits and vegetables,this study aims to analyze the combined effect of GEO and UV-C on the inactivation of surface pathogens on fruits and vegetables.[Method]Escherichia coli O157:H7,mouse norovirus(MNV-1),and tulane virus(TV)were artificially contaminated at a certain concentration on the surface of cherry tomatoes,lettuce,and blueberries in a sterile environment.Different concentrations of GEO(1.0 mg/mL,4.0 mg/mL,8.0 mg/mL,16.0 mg/mL,32.0 mg/mL and 64.0 mg/mL)and different doses of UV-C(20 mJ/cm2,40 mJ/cm2,60 mJ/cm2,80 mJ/cm2,100 mJ/cm2,and 200 mJ/cm2)were used to co-treat the pathogens on the surface of cherry tomatoes,lettuce,and blueberries.The synergistic inactivation efficacy and mechanism of GEO and UV-C on pathogens were analyzed,and the impact of this inactivation method on fruit and vegetable tissue damage was evaluated.[Result]It was observed that UV-C doses of 80,100,and 200 mJ/cm2 had significant inactivation effects on the three pathogens,and the antipathogenic effect of GEO was dose-and time-dependent.After treatment with 8.0 mg/mL GEO for 10 minutes followed by UV-C(100 mJ/cm2)co-treatment,the levels of the three pathogens were significantly decreased(2.42 log10-3.22 log10[CFU or PFU]/mL,P= 0.017-0.029).Adopting the same co-treatment method on cherry tomatoes,lettuce and blueberries,significant inactivation effects were also observed(1.9 log10-3.68 log10[CFU or PFU]/mL,P=0.012-0.035).The results of transmission electron microscopy showed that GEO caused denaturation of the viral capsid protein,which explained the anti-pathogenic effect of GEO and its enhancement under UV irradiation.Finally,textural analysis and sensory evaluation of fruits and vegetables indicated that the addition of GEO had minimal effect on the taste and quality of the tested foods.[Conclusion]This study provides a rapid and effective method to inactivate foodborne pathogens on fruits and vegetables while minimizing the impact on the taste and quality of the tested products.It will provide new technical support for the prevention and control of foodborne diseases.关键词
葡萄柚精油/紫外线灭活/果蔬/大肠杆菌O157:H7/鼠诺如病毒/杜兰病毒Key words
grapefruit essential oil/UV inactivation/fruits and vegetables/Escherichia coli O157:H7/mouse norovirus/Tulane virus分类
轻工纺织引用本文复制引用
王月霞,陈欣芸,唐梦璇,杨鹏飞,廖宁波..葡萄柚精油协同紫外线灭活果蔬表面诺如病毒和大肠杆菌的研究[J].江西农业大学学报,2023,45(6):1397-1408,12.基金项目
江西省自然科学基金资助项目(20212ACB215005) Project supported by the National Natural Science Foundation of Jiangxi(20212ACB215005) 浙江中医药大学校级科研项目(2022JKJNTZ14)和江西农业大学食品科学与工程学院赵远洋博士对研究给予了帮助,谨致谢意! （20212ACB215005）
