The Effect Of BALO On Controling Pathogens Growth On Fresh-cut Fruits And Vegetables

Fresh-cut vegetables and fruits with convenience, nutrition, freshness are popular withconsumers at home and abroad with the development of food industry. Bacterial pathogenswere easily able to survive and grow on fresh-cut fruits and vegetables because the interiortissue was broken and the nutrient-laden juice became the best medium. So, the control ofpathogens is the key factor of the safe quality of fresh-cut vegetables and fruits. It's necessaryto study a effective and safe method to control the number of pathogens on fresh-cutvegetables and fruits.Bdellovibrio are predators of other bacteria just like the phage. They can lysis mostpathogens on fresh-cut fruits and vegetables and keep harmless themselves. So Bdellovibriohave great use of prospects to control the pathogens on fresh-cut vegetables and fruits.In this study, we aim to examine their potential in controlling growth of SalmonellaTyphimurium on fresh-cut melon slices, and Escherichia coli on fresh-cut celery. Thefeasibility of Bdellovibrio as a new biological control methods was measured compared withhydrogen peroxide and high hydrostatic pressure treatment.The result showed that the application of BDM01to control the number of SalmonellaTyphimurium on fresh-cut melon slices could control the growth of Salmonella Typhimuriumthan the control obviously during24h and kept acceptable in9h, but the best action time wasdiferent between the high-dose group (10:1) and low-dose group (1:1). The application ofBDM01to control the number of Escherichia coli on fresh-cut celery could control thegrowth of Escherichia coli than the control obviously during24h and extend the shelf-life offresh-cut celery24h longer than the control, and the lose-dose group was more effective thanhigh-dose group in controling Escherichia coli growth. The high hydrostatic pressure treatedgroup (400MPa,15min) caused a significant reduction of pathogen compared to the control,but the appearance and acceptability of the fresh-cut fruits and vegetables were reluctantlyacceptable. With2.5%hydrogen peroxide treated groups had good effects on controlling thepathogen compared to the control, the exeperimental groups could keep vegetables and fruitsslices fresh more than12h. In sensory evaluation, because of hydrogen peroxide as a chemistry would cause remains and this would not only be harmful to health but also effectthe flavor.The experiments showed that Bdellovibrio has potential value of controlling pathogenson and demonstrated BALOs could be a new tool in food quality and safety control.