Impact of sea salt concentration and salting time on Bacillus cereus contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis)
Main Article Content
Keywords
Kimchi, Napa cabbage, sea salt, Physico-chemical quality, Natural background bacter
Abstract
This study examined the effects of varying sea salt concentrations (60, 80, 100, 120, and 140 g/L) and immersion period (6, 8, and 10 h) in brine on the viability of natural microbiota (total viable counts, coliforms, and Bacillus cereus) in napa cabbage. Additionally, it assessed how these brine conditions impacted B. cereus reduction, along with salinity, Brix, hardness, and moisture content. The results showed that total viable counts were reduced by 0.70–3.81, 1.09–4.65, and 1.85–4.89 log CFU/g after 6, 8, and 10 h of salting at sea salt concentrations of 60–140 g/L, respectively. Coliforms exposed to brine for 6–8 h at 60 g/L salt were reduced by 1.26–1.58 log CFU/g. The inoculated B. cereus was reduced by more than 3 log after 6–10 h in 120-g/L salt, which is significant as a 3-log reduction meets the microbial safety threshold set by the Korea Ministry of Food and Drug Safety (MFDS) for vegetables. The moisture content ranged from 89.04 to 84.99% depending on sea salt concentration. Overall, the study suggests that salting napa cabbage with 120–140 g/L salt for 6–10 h effectively reduced B. cereus contamination by over 99.9% without compromising its quality.
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Breidt, F. and Caldwell, J.M., 2011. Survival of Escherichia coli O157:H7 in cucumber fermentation brines. Journal of Food Science 76(3): 198–203. https://doi.org/10.1111/j.1750-3841.2011.02045.x
Browne, N. and Dowds, B.C.A., 2001. Heat and salt stress in the food pathogen Bacillus cereus. Journal of Applied Microbiology 91(6): 1085–1094. https://doi.org/10.1046/j.1365-2672.2001.01478.x
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Choi, E.J., Jeong, M.C. and Ku, K.H., 2015. Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period. Journal of Korean Society of Food Preservation 22(3): 303–313. https://doi.org/10.11002/kjfp.2019.26.1.8
Choi, G.H., Lee, G.Y., Bong, Y.J., Jeong, J.K., Moon, S.H. and Park, K.Y., 2014. Comparison of quality properties of brined Baechu cabbage manufactured by different salting methods and with different salts. Journal of the Korean Society of Food Science and Nutrition 43(7): 1036–1041. https://doi. org/10.3746/jkfn.2022.51.6.571
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Flores-Urbán, K.A., Natividad-Bonifacio, I., Vázquez-Quiñones, C.R., Vázquez-Salinas, C. and Quiñones-Ramírez, E.I., 2014. Detection of toxigenic Bacillus cereus strains isolated from vegetables in Mexico City. Journal of Food Protection 77(12): 2144–2147. https://doi.org/10.4315/0362-028X.JFP-13-479
Food and Drug Administration (FDA) (Ed.), 2012. Bad bug book -Handbook of foodborne pathogenic microorganisms and natural toxins.
Gan, X., Zhao, L., Li, J., Tu, J. and Wang, Z., 2021. Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon. Food Microbiology 93: 103605. https://doi.org/10.1016/j.fm.2020.103605
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Jeong, S.B., Heo, K.J. and Lee, B.U., 2019. Antimicrobial air filters using natural sea salt particles for deactivating airborne bacterial particles. International Journal of Environmental Research 17(1): 190. https://doi.org/10.3390/ijerph17010190
Jovanovic, J., Røhr, Å.K., Radosavljevic, V., Šimatović, A., Blagojevic, B. and Nielsen, D.S., 2021. Bacillus cereus food intoxication and toxico infection. Comprehensive Reviews in Food Science and Food Safety 20(4): 3719–3761. https://doi. org/10.1111/1541-4337.12785
Khemmapas, T., Wannee, J., Sasitorn, T., Vanee, C., Warapa, M. and Kullanart, T., 2023. Antimicrobial mechanism of salt/acid solution on microorganisms isolated from trimmed young coconut. Microorganisms 11(4): 873. https://doi.org/10.3390/ microorganisms11040873 Kim, S.D., 1997. Salting and fermentation of kimchi. Journal of Food Science and Technology 9: 187–196.
Kim, H.W., Cho, T.J., Kim, S.A. and Rhee, M.S., 2022. Consumer
trend of using ready-to-use salted napa cabbage at home: current consumer behaviors, beliefs, and opinions about the main ingredient of Kimchi. Journal of Food Protection 85(12): 1883– 1889. https://doi.org/10.4315/JFP-22-022
Kim, J.W., Cho, I.W., Na, W.S., Baljii, E., Yu, Y.M., Youn, Y.N. and Lee, H.Y., 2014. Assessment of the microbiological quality of vegetable from urban community gardens in Korea. Journal of Food Hygiene and Safety 29(1): 1–5. https://doi.org/10.13103/ JFHS.2014.29.1.001
Kim, H.W., Jang, J.J., Kim, N.H., Lee, N.Y., Cho, T.J., Kim, S.H. and Rhee, M.S., 2018. Factors that determine the microbiological quality of ready-to-use salted napa cabbage (Brassica pekinensis): season and distribution temperature. Food Control 87: 1–8. https://doi.org/10.1016/j.foodcont.2017.12.009
Kim, J.H., Park, K.Y., Choi, H.S. and Yang, J.Y., 2010. Quality evaluations of conventional salted cabbages. Journal of the Korean Society of Food Science and Nutrition 23(4): 659–663.
Kim, M., Park, S.Y., Park, T.J. and Ha, S.-D., 2017. Effect of sodium chloride on the reduction of Bacillus cereus in shrimp Jeotgal during refrigerated storage. Journal of Food Safety 37(1): 12281. https://doi.org/10.1111/jfs.12281
Kristine, F., Hanne, R., Kristin, J. and Andrea, W., 2006. Occurrence of natural Bacillus thuringiensis contaminants and residues of Bacillus thuringiensis-based insecticides on fresh vegetables (Medline). Applied and Environmental Microbiology 72(5): 3435–3440. https://doi.org/10.1128/AEM.72.5.3435-3440.2006
Ku, K.H., Cho, M.H. and Jeong, M.C., 2014. Comparison of quality characteristics between seasonal cultivar of salted- Kimchi cabbage (Brassica rapa L. ssp. Pekinesis). Food Science and Preservation 21(2): 512–519. https://doi.org/10.11002/kjfp.2014.21.4.512
Ku, K.H., Cho, M.H. and Park, W.S., 2003. Characteristics analysis for the standardization of commercial kimchi. Korean Journal of Food Science and Technology 35(2): 316–319.
Lee, J.H., Ha, J.H., Lee, H.W., Lee, J.Y., Hwang, Y.S., Lee, H.M., Kim, S.H. and Kim, S.J., 2018. Analysis of microbiological contamination in Kimchi and its ingredients. Journal of Food Hygiene and Safety 33(2): 94–101. https://doi.org/10.13103/ JFHS.2018.33.2.94
Lee, S.J., Han, T.W., Kim, M., Seul, K.J., Park, Y.M., Jin, I.N. and Ghim, S.Y., 2009. Incidence and control of coliform bacteria in the manufacturing of commercial kimchi. Journal of Microbiology and Biotechnology 37(2): 91–98.
Lee, S.Y. and Kang, D.H., 2016. Survival mechanism of Escherichia coli O157:H7 against combined treatment with acetic acid and sodium chloride. Food Microbiology 55: 95–104. https://doi. org/10.1016/j.fm.2015.10.021
Lee, M.K., Yang, H.J., Woo, H.N., Rhee, Y.K. and Moon, S.W., 2011. Changes in the texture and salt content of Chinese cabbage using different salting methods. Journal of the Korean Society of Food Science and Nutrition 40(8): 1184–1188.
Lee, Y.D., Yoo, H.L. and Park, J.H., 2013. Biocontrol of biofilm-forming Bacillus cereus by using organic acid, ethanol, and sodium chloride. Journal of Food Science and Technology 45(1): 120–125. https://doi.org/10.9721/KJFST.2013.45.1.120
Lin, Y., Cha, X., Brennan, C., Cao, J. and Shang, Y., 2023. Contamination of plant foods with Bacillus cereus in a province and analysis of its traceability. Microorganisms 11(11): 2763. https://doi.org/10.3390/microorganisms11112763
Ministry of Food and Drug Safety (MFDS), 2022. Foodborne disease outbreak. Available at: https://www.foodsafetykorea.go.kr/main. do. (Accessed 17 October 2022).
Ministry of Food and Drug Safety (MFDS), 2023. Food code. Available at: https://www.mfds.go.kr/brd/m_207/view.do?se-q=13810&srchFr=&srchTo=&srchWord=&srchTp=&itm_ seq_1=0&itm_seq_2=0&multi_itm_seq=0&company_ cd=&company_nm=&page=2 (Accessed: 8 February 2023).
Nowzari, H., Tuan, M.-C., Jorgensen, M., Michel, M-G. and Michel, J.-F., 2022. Dead sea salt solution: composition, lack of cytotoxicity and in vitro efficacy against oral leukotoxins, endotoxin and glucan sucrose. Insights in Biology and Medicine 6(1): 9–14. https://doi.org/10.29328/journal.ibm.1001021
Park, M.-K., 2002. Effect of NaCl concentration on the quality of Kimchi during fermentation. Journal of Korea Academia-Industrial Cooperation Society 3(1): 27–31.
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