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Combination of Chitosan Coating and Ultraviolet-C Irradiation for Reducing Escherichia Coli and Salmonella Sp. on Asparagus Spears

J. Poubol 1, P. Phiriyangkul 2, and P. Boonyaritthongchai 3
1. Division of Microbiology, Faculty of Liberal Arts and Science, Kasetsart University, Nakhon Pathom Province 73140, Thailand
2. Division of Biochemistry, Faculty of Liberal Arts and Science, Kasetsart University, Nakhon Pathom Province 73140, Thailand
3. Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut’s of University of Technology Thonburi, Bangkok 10150, Thailand
Abstract—Escherichia coli and Salmonella sp. are bacterial pathogen that causes foodborne diseases in asparagus. Chitosan coating and ultraviolet C (UV-C) irradiation may reduce foodborne pathogen. Asparagus were coated with chitosan and inoculated with bacterial pathogen, then irradiated with UV-C. They were packed in foam tray, wrapped with 14 μm polyvinyl chloride film and stored at 10oC. Escherichia coli, Salmonella sp., total microbial and fungi counts were enumerated during storage. UV-C irradiation alone reduced Escherichia coli. Chitosan coating, UV-C irradiation and the combination of chitosan and UV-C were significantly reduced total microbial count. The lowest total microbial count was found in sample coated with chitosan and irradiated with UV-C. Fungi count was not detectable or below to the detection level, but there after the count were increased and higher to the detection level. The lowest water soaking was found in asparagus coated with chitosan combined with UV-C irradiation. The shelf life of asparagus spear was about 6 days. 
 
Index Terms—escherichia coli, salmonella sp., asparagus, UV-C, chitosan

Cite: J. Poubol, P. Phiriyangkul, and P. Boonyaritthongchai, "Combination of Chitosan Coating and Ultraviolet-C Irradiation for Reducing Escherichia Coli and Salmonella Sp. on Asparagus Spears," International Journal of Food Engineering, Vol. 1, No. 1, pp. 50-54, June 2015. doi: 10.18178/ijfe.1.1.50-54
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