Effects of sterilization methods on the survival of pathogenic bacteria in potting soil stored at various temperatures.

Fresh food products can be contaminated with pathogenic bacteria in various agricultural environments. Potting soil is sterilized by heat sterilization and then reused. This study evaluated the effects of three sterilization methods (non-sterilized, pasteurized, and sterilized) on the survival of pathogenic bacteria in potting soil during storage for 60 days at 5, 15, 25, and 35 °C.

Development of Strategies to Minimize the Risk of Contamination in Radish, Oriental Melon, and Carrots.

Contamination by in packaged produce is a major concern. The purpose of this study was to find natural and affordable sanitizers to reduce contamination in agricultural products. Organic acids, ultraviolet-C (UV-C), and ethanol were analyzed either alone or in combination to assess their ability to reduce population in radish, oriental melon, and carrot samples.

Comparison of measurement methods at determining the target sites injured by antimicrobials in O157:H7 using metabolic inhibitors.

Acquiring an understanding of the mechanisms underlying antimicrobial action is important for overcoming bacterial resistance to antimicrobials. This study evaluated three different methods (antimicrobial fixed broth dilution method, metabolic inhibitors fixed broth dilution method, and metabolic inhibitor fixed agar recovery method) for determining the target site of O157:H7 by treatments with various antimicrobials (ethanol, ethylenediaminetetraacetic acid, polymyxin B, thymol, acetic acid, and citrus fruit extract). However, the results indicated only weak relationships between MIC values and mechanisms of antimicrobials known to cause damage or injury.

Synergistic effects of blue light-emitting diodes in combination with antimicrobials against Escherichia coli O157:H7 and their mode of action.

This study was conducted to evaluate the antibacterial effect of 460-470 nm light-emitting diodes illumination (460/470 LED) combined with various antimicrobials at inactivating Escherichia coli O157:H7 and identify the antibacterial mechanisms. When carvacrol, thymol, citric acid, malic acid, citrus fruit extract, 3% NaCl, or 5% NaCl was combined with 460/470 LED, there was a higher reduction in E. coli O157:H7 compared to 460/470 LED treatment or antimicrobials alone at 4 °C.

Antibacterial effect and mechanisms of action of 460-470 nm light-emitting diode against Listeria monocytogenes and Pseudomonas fluorescens on the surface of packaged sliced cheese.

The aim of this study was to investigate the antibacterial effect of 460-470 nm light-emitting diode (LED) illumination against pathogens and spoilage bacteria on the surface of agar media and packaged sliced cheese. LED illumination highly inhibited the growth of Listeria monocytogenes and Pseudomonas fluorescens on agar media covered with oriented polypropylene (OPP) film (thickness, 0.03 mm).

Evaluation of the microbial contamination of fresh produces and their cultivation environments from farms in Korea.

In this study, a total of 195 samples including fresh produce and farming environments was used to perform the microbial risk assessment. Levels of total aerobic bacteria ranged from 2.77 to 5.

Evaluation of the microbiological quality of jacopevers and plaices in Korea, 2015-2016.

In Southeast Asian countries, including Korea, China, and Japan, the considerable amounts of raw fish have been annually consumed in the manner of live fish fillets without minimally thermal processing, increasing the risks of causing food-borne diseases. This study investigated the occurrence of total aerobic bacteria (TAB), coliform, , serovar spp., , and in jacopevers and plaices.

Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root.

This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat-treatment (55 °C for 45 s) combined with packaging under 4 different modified-atmosphere gas compositions (that is, air, vacuum, 100% CO2 , 50% CO2 /50% N2 ) on the quality and microbiological characteristics of fresh-cut lotus root.

Growth characteristics and biofilm formation of various spoilage bacteria isolated from fresh produce.

Unlabelled: This study investigated the characteristics of spoilage bacteria isolated from fresh produce including growth at various temperatures, biofilm formation, cell hydrophobicity, and colony spreading. The number of spoilage bacteria present when stored at 35 °C was significantly greater than when stored at lower temperatures, and maximum population size was achieved after 10 h. However, Bacillus pumilus, Dickeya zeae, Pectobacterium carotovorum subsp.