Vol. 12, Issue 12 (2023)

Author(s):
Ranjitha K and Harinder Singh Oberoi

Abstract:
The study describes the inherent difference among fresh cut (minimally processed) vegetables in acquiring the enteric pathogen population after an in vitro challenge test, decontamination efficiency of different sanitizers and the growth potential (d) of survivor populations of enteric pathogens on minimally processed of forms four different vegetables viz. spear mint leaves, cilantro leaves, cucumber and capsicum after a sanitization process. The sanitizers used were chlorine (100 mg/L free available chlorine), Neutral Electrolysed water (NEW, 100 mg/L Free available chlorine), nisin (20 mg/L), lactic acid (2500 mg/L), citric acid (5000 mg/L), the dose of which were selected based on visual observation on phytotoxic effects due to higher levels of usage. The study revealed a significant difference among minimally processed vegetables to harbour the enteric pathogens even at the same inoculum exposure. After in vitro challenge with equal amount of inoculum load, spearmint leaves harboured significantly low levels of pathogenic bacteria viz., Listeria monocytogenes, Salmonella enterica and Escherichia coli, and did not show positive growth potential during storage at low temperature. Among the sanitizers tested, NEW (100 mg/L) was most efficient in decontamination of enteric pathogens and to prevent the further growth of the pathogens during storage of the vegetables.