Fresh-cut produce is often contaminated with Escherichia coli O157, posing a significant risk to public health. This study investigated the synergistic inactivation effect and underlying mechanism of ultrasound (US) combined with Zanthoxylum schinifolium essential oil nanoemulsion (ZEO-NE) against E. coli O157:H7, and explored its potential application in fresh-cut cucumbers. The results demonstrated that combined treatment of US and ZEO-NE significantly reduced the viable counts of E. coli O157:H7 compared to treatment with US or ZEO-NE alone. In particular, US (20 kHz, 345 W/cm2) + ZEO-NE (1.0 mg/mL) treatment for 12 min achieved an 8.91 log colony-forming units (CFU)/mL reduction in viable counts of E. coli O157:H7. Moreover, biofilm formation assay revealed that US+EO-NE treatment significantly reduced mobility, altered surface properties, and inhibited biofilm formation of E. coli O157:H7 cells compared to single treatments. The synergistic inactivation mechanism of US+ZEO-NE treatment against E. coli O157:H7 was revealed to involve increased cell membrane permeability, resulting in leakage of nucleic acids, proteins, and LDH, AKP, and ATP, disruption of cell membrane integrity, and alterations in membrane potential. Additionally, the US+ZEO-NE treatment induced reactive oxygen species accumulation and disrupted cell morphology, ultimately leading to E. coli O157:H7 cell death. Notably, the US+EO-NE treatment also significantly reduced the E. coli O15:H7 counts in fresh-cut cucumbers compared to single treatments, without adversely affecting the quality and sensory properties of the produce during storage at 4 °C for 12 days. Overall, these findings suggest that US+EO-NE is a promising technique for bacterial inactivation, and holds potential for improving microbial safety in fresh-cut produce.
Keywords: Essential oil nanoemulsions; Foodborne pathogens; Fresh-cut produce; Synergistic inactivation mechanism; Ultrasound.
Copyright © 2024 Elsevier B.V. All rights reserved.