Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers

Hydrosols obtained from three Lamiaceae plants (thyme, summer savory and oregano) were evaluated for their antibacterial activity against two Escherichia coli O157:H7 strains inoculated to fresh-cut tomato and cucumbers. Complete inhibitions of both E. coli O157:H7 strains on fresh-cut tomato and cucumber were achieved by all hydrosol treatments in varying treatment periods for low inoculation level (104 cfu/mL) while water wash (control) was...