Effects of Tea Polyphenols Combined with Thermosonication on the Population of Salmonella enterica in Fresh-Cut Wax Gourd during Storage and Its ANFIS Survival Model

Fresh-cut vegetables are exposed to the risk of Salmonella spp. contamination. Effective sterilization methods and early warning systems play important roles in ensuring food safety fresh-cut products. The aim this study was evaluate effect tea polyphenols (TP) combined with thermosonication (TS) treatment on inactivation enterica wax gourd develop estimate models using adaptive neuro-fuzzy inference system (ANFIS) different membership functions (MFs) for predicting S. population during storage at 25, 10, 4 °C, respectively. results showed that both TP TS can effectively reduce gourd. combination (1.0%) (50 1 min) followed by °C may be a suitable bacteriostatic scheme preservation Fluorescence microscopy analyses indicated could lead destruction cell membrane, leakage cytoplasm, and, finally, death. ANFIS gaussmf function performed well modeling provided powerful tool modelling microbe shelf life