Decontamination of Escherichia coliO157: H7 and Staphylococcus aureus from Fresh-Cut Parsley with Natural Plant Hydrosols
Küçük Resim Yok
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Blackwell Publishing Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The inhibitory effects of sage, rosemary, oregano and thyme hydrosols were evaluated against Escherichia coliO157:H7 and Staphylococcus aureus inoculated on parsley at high and low concentrations. Following the pathogen inoculations, parsley samples were washed with the hydrosols and sterile tap water as a control for 0, 20, 40 and 60min, and reductions on pathogen counts were determined. Sterile tap water was ineffective on all conditions tested. After 20min of application, oregano and thyme hydrosols were able to significantly (P<0.05) reduce E.coliO157:H7 counts on low inoculum level, while all hydrosols showed significant reductions (P<0.05) on high inoculum levels at this period. Additional reductions on E.coliO157:H7 counts were observed with the increasing time. S.aureus was more sensitive to hydrosol treatments, and oregano hydrosol was able to completely eliminate S.aureus after 40min. In conclusion, decontamination of foodborne pathogens from fresh-cut vegetables can be achieved by hydrosol treatments. © 2015 Wiley Periodicals, Inc.
Açıklama
Anahtar Kelimeler
Bacteria, Decontamination, Food-borne pathogens, Inhibitory effect, Inoculum level, Low concentrations, Natural plants, Pathogen inoculation, Staphylococcus aureus, Tap water, Pathogens, Bacteria, Decontamination, Food-borne pathogens, Inhibitory effect, Inoculum level, Low concentrations, Natural plants, Pathogen inoculation, Staphylococcus aureus, Tap water, Pathogens
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
39
Sayı
6
