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Essential Oil Emulsions as Postharvest Sanitizers To Mitigate Salmonella Cross-Contamination on Peppers

Published on Jan 1, 2019in Journal of Food Protection 1.51
· DOI :10.4315/0362-028X.JFP-18-190
L. L. Dunn (University of Tennessee), M. L. Harness (University of Tennessee)+ 4 AuthorsF. J. Critzer (Washington State University)
Abstract
ABSTRACT Alternative postharvest sanitizers to chlorine are of increasing interest for many organic growers and consumers. An emulsion of clove bud oil (CBO; 0.2 and 0.5%) or thyme oil (0.2 and 0.5%) was evaluated as a sanitizer for produce washing against a five-serovar cocktail of Salmonella on snacking peppers and compared for antimicrobial efficacy with sodium hypochlorite (200 ppm). To further evaluate these compounds, the sanitation efficacy of an emulsion was examined after the addition of 1% organic load (OL). Emulsion treatments at 0.2 and 0.5% thyme oil and 0.5% CBO were the least effected by OL and effectively reduced cross-contamination of Salmonella on clean peppers, in many cases to below the limit of detection (1 CFU/10 g; P < 0.05). Chlorine and 0.2% CBO were rendered ineffective by the addition of OL in preventing cross-contamination and performed similarly to the water control. For surface-inoculated peppers, none of the evaluated treatments performed better than a water-only wash. The a...
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Published on Jun 1, 2017in Journal of Food Protection 1.51
Yue Zhang19
Estimated H-index: 19
,
Huaiqiong Chen11
Estimated H-index: 11
+ 2 AuthorsQixin Zhong31
Estimated H-index: 31
ABSTRACT The objective of this study was to evaluate the potential of cinnamon oil emulsions as alternative washing solutions to improve the microbial safety of carrots. Whey protein concentrate (WPC), gum arabic (GA), lecithin, and their combinations were used to prepare cinnamon oil emulsions. The emulsions were characterized for their hydrodynamic diameter (Dh) during 7 days of storage and their antimicrobial activity against cocktails of Salmonella enterica, Escherichia coli O157:H7, and Lis...
3 Citations Source Cite
Published on Sep 1, 2016in Food Control 3.67
Yue Zhang19
Estimated H-index: 19
(University of Tennessee),
Qiumin Ma9
Estimated H-index: 9
(University of Tennessee)
+ 2 AuthorsQixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract Emulsions of organic essential oils may be used as postharvest alternative washing solutions in fresh produce production. In the present study, organic thyme oil was emulsified with whey protein concentrate, gum arabic, lecithin, or their equal mass mixtures without using specialized equipment. The stability of these emulsions was monitored by measuring hydrodynamic diameter during ambient storage up to 7 days. The antimicrobial activity of these emulsions against Escherichia coli O157:...
7 Citations Source Cite
Published on Nov 6, 2015in Morbidity and Mortality Weekly Report 12.89
S. J. Crowe2
Estimated H-index: 2
,
Barbara E. Mahon24
Estimated H-index: 24
+ 1 AuthorsL. H. Gould9
Estimated H-index: 9
Millions of U.S. residents become ill from foodborne pathogens each year. Most foodborne outbreaks occur among small groups of persons in a localized area. However, because many foods are distributed widely and rapidly, and because detection methods have improved, outbreaks that occur in multiple states and that even span the entire country are being recognized with increasing frequency.This report analyzes data from CDC's Foodborne Disease Outbreak Surveillance System to describe multistate foo...
29 Citations Source Cite
Published on Dec 1, 2014in Food Chemistry 4.95
Linhan Zhang2
Estimated H-index: 2
(University of Tennessee),
Faith Critzer11
Estimated H-index: 11
(University of Tennessee)
+ 1 AuthorsQixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract Applications of plant-derived organic essential oils (EOs) as antimicrobials for post-harvest produce operations are limited by their low water solubility. To dissolve EOs in water, microemulsions were studied using two surfactants permitted for organic production, sucrose octanoate ester (SOE) and soy lecithin that were mixed at various mass ratios before dilution with water to 40% w/w. EOs were then mixed with the surfactant solution by hand shaking. Based on visual transparency, inte...
20 Citations Source Cite
Published on May 14, 2014in Journal of Agricultural and Food Chemistry 3.41
Yangchao Luo28
Estimated H-index: 28
,
Yue Zhang19
Estimated H-index: 19
+ 3 AuthorsQixin Zhong31
Estimated H-index: 31
Low-cost emulsification technologies using food ingredients are critical to various applications. In the present study, a novel self-emulsification technique was studied to prepare clove bud oil (CBO) emulsions, without specialized equipment or organic solvents. CBO was first dissolved in hot alkaline solutions, added at 1% v/v into neutral solutions with 1% w/v emulsifier composed of whey protein concentrate (WPC), gum arabic, lecithin, or their equal mass mixtures, and adjusted to pH 7.0. The ...
21 Citations Source Cite
Published on Sep 5, 2013in The New England Journal of Medicine 79.26
Jeffrey T. McCollum1
Estimated H-index: 1
,
Alicia Cronquist23
Estimated H-index: 23
+ 22 AuthorsPaul Ettestad21
Estimated H-index: 21
Background Although new pathogen–vehicle combinations are increasingly being identified in produce-related disease outbreaks, fresh produce is a rarely recognized vehicle for listeriosis. We investigated a nationwide listeriosis outbreak that occurred in the United States during 2011. Methods We defined an outbreak-related case as a laboratory-confirmed infection with any of five outbreak-related subtypes of Listeria monocytogenes isolated during the period from August 1 through October 31, 2011...
158 Citations Source Cite
Published on Jan 1, 2012in Journal of Food Science 2.02
Alexandra S. Chang1
Estimated H-index: 1
(University of Florida),
Keith R. Schneider18
Estimated H-index: 18
(University of Florida)
: Efficacy of sanitizers in an overhead spray and brush roller system was examined for reducing Salmonella on unwaxed, mature green tomatoes. Surface inoculated tomatoes were treated in the overhead spray system for 5, 15, 30, and 60 s. A sodium hypochlorite (NaOCl) study tested NaOCl (25, 50, and 100 mg/L) against a water control. A sanitizer study examined NaOCl (100 mg/L), chlorine dioxide (ClO2; 5 mg/L), peroxyacetic acid (PAA; 80 mg/L), and water. The overhead spray system was also compared...
26 Citations Source Cite
Published on Mar 10, 2011in The New England Journal of Medicine 79.26
Casey Barton Behravesh20
Estimated H-index: 20
(Centers for Disease Control and Prevention),
Rajal K. Mody15
Estimated H-index: 15
+ 22 AuthorsLina Chávez-Hauser1
Estimated H-index: 1
Background Raw produce is an increasingly recognized vehicle for salmonellosis. We investigated a nationwide outbreak that occurred in the United States in 2008. Methods We defined a case as diarrhea in a person with laboratory-confirmed infection with the outbreak strain of Salmonella enterica serotype Saintpaul. Epidemiologic, traceback, and environmental studies were conducted. Results Among the 1500 case subjects, 21% were hospitalized, and 2 died. In three case–control studies of cases not ...
110 Citations Source Cite
Published on Jul 1, 2010in Lwt - Food Science and Technology 3.13
H. Ölmez1
Estimated H-index: 1
(Scientific and Technological Research Council of Turkey),
S.D. Temur1
Estimated H-index: 1
(Scientific and Technological Research Council of Turkey)
Abstract The effects of ozone (2 mg/L), chlorine (100 mg/L) and organic acid (0.25 g/100 g citric acid plus 0.50 g/100 g ascorbic acid) treatments at 10 °C for 2 min on the removal of Escherichia coli and Listeria monocytogenes cells embedded inside biofilms on the surface of lettuce leaves were studied. None of the sanitizing treatments were found effective in removing the bacterial biofilms. Initiation of biofilms was observed after 24 h of incubation. Bacterial cells appeared as individual ce...
63 Citations Source Cite
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