Efficacy of various plant hydrosols as natural food sanitizers in reducing Escherichia coli O157:H7 and Salmonella Typhimurium on fresh cut carrots and apples

TORNUK F., CANKURT H., OZTURK I., Sagdic O., BAYRAM O., YETIM H.

International Journal of Food Microbiology, cilt.148, sa.1, ss.30-35, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 148 Sayı: 1
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.ijfoodmicro.2011.04.022
  • Dergi Adı: International Journal of Food Microbiology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.30-35
  • Anahtar Kelimeler: Plant hydrosols, Natural sanitizer, S. Typhimurium, E. coli O157:H7, Shredded apples and carrots, THYME ESSENTIAL OIL, MINIMALLY PROCESSED VEGETABLES, ACIDIC ELECTROLYZED WATER, LISTERIA-MONOCYTOGENES, ANTIMICROBIAL ACTIVITY, CHEMICAL-COMPOSITION, PATHOGENIC BACTERIA, HYDROGEN-PEROXIDE, ICEBERG LETTUCE, LACTIC-ACID
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

In the present study, inhibitory effects of the hydrosols of thyme, black cumin, sage, rosemary and bay leaf were investigated against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated to apple and carrots (at the ratio of 5.81 and 5.81 log cfu/g for S. Typhimurium, and 5.90 and 5.70 log cfu/g for E. coli O157:H7 on to apple and carrot, respectively). After the inoculation of S. Typhimurium or E. coli O157:H7, shredded apple and carrot samples were washed with the hydrosols and sterile tap water (as control) for 0, 20, 40 and 60 min. While the sterile tap water was ineffective in reducing (P>. 0.05) S. Typhimurium and E. coli O157:H7, 20 min hydrosol treatment caused a significant (P<0.05) reduction compared to the control group. On the other hand, thyme and rosemary hydrosol treatments for 20 min produced a reduction of 1.42 and 1.33 log cfu/g respectively in the E. coli O157:H7 population on apples. Additional reductions were not always observed with increasing treatment time. Moreover, thyme hydrosol showed the highest antibacterial effect on both S. Typhimurium and E. coli O157:H7 counts. Inhibitory effect of thyme hydrosol on S. Typhimurium was higher than that for E. coli O157:H7. Bay leaf hydrosol treatments for 60 min reduced significantly (P<0.05) E. coli O157:H7 population on apple and carrot samples. In conclusion, it was shown that plant hydrosols, especially thyme hydrosol, could be used as a convenient sanitizing agent during the washing of fresh-cut fruits and vegetables. © 2011 Elsevier B.V.