Synergistic effects of ultrasound combined with aqueous chlorine dioxide on the reduction of Yersinia enterocolitica in leaf mustard (Brassica juncea)

Abstract

Recent disease outbreaks linked to leafy vegetable crops have highlighted Yersinia enterocolitica as a significant foodborne pathogen. Because this pathogen can enter the horticultural supply chain through various stages, it is difficult to completely eliminate. This study aims to assess the synergistic effects of ultrasound (US) treatment (25 kHz, 200 W for 10-60 min), used in combination with chlorine dioxide (ClO2) (10, 30, 50, 70, and 100 ppm of Cl-2), on the reduction of Y. enterocolitica (7.44 +/- 0.18 log CFU/g) in leaf mustard. After 30 min of US treatment, a reduction of over 1 log CFU/g was noted, with a maximum decrease of 1.89 log at 60 min. Chlorine dioxide alone achieved a reduction of 1.19 log CFU/g at 100 ppm. Separately, these two types of treatment resulted in reductions of 0.39-1.89 (with US) and 0.16-1.19 (with ClO2) log CFU/g, respectively. Treatment by using US and ClO2 in combination was the most effective in reducing the Y. enterocolitica counts on leaf mustard, resulting in log reductions of >= 5.0 log CFU/g. Microbial counts of 1.14, 1.35 and 2.28 log CFU/g against Y. enterocolitica in leaf mustard were obtained by using the synergistic combinations of 50 min US/100 ppm ClO2, 60 min US/70 ppm ClO2, and 60 min US/100 ppm ClO2, respectively. Quality assessments showed no significant differences in the Brix content (4.8-5.1 degrees Brix), or hardness (1504.7-1634.0 g/cm(2)) compared to the controls (p > 0.05). Therefore, these results suggest that the combination of US and ClO2 can potentially be used in the kimchi industry to effectively inactivate Y. enterocolitica without causing the quality of leaf mustard to deteriorate.