Decontamination of Escherichia coliO157: H7 and Staphylococcus aureus from Fresh-Cut Parsley with Natural Plant Hydrosols

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dc.authorid37073587500
dc.authorid36815706500
dc.contributor.authorTörnük F.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:46Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:46Z
dc.date.issued2015
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1111/jfpp.12387
dc.identifier.endpage1594
dc.identifier.issn0145-8892
dc.identifier.issue6
dc.identifier.scopus2-s2.0-84953323081en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1587
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.12387
dc.identifier.urihttps://hdl.handle.net/20.500.12403/675
dc.identifier.volume39
dc.identifier.wosWOS:000368126300113en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBacteria
dc.subjectDecontamination
dc.subjectFood-borne pathogens
dc.subjectInhibitory effect
dc.subjectInoculum level
dc.subjectLow concentrations
dc.subjectNatural plants
dc.subjectPathogen inoculation
dc.subjectStaphylococcus aureus
dc.subjectTap water
dc.subjectPathogens
dc.subjectBacteria
dc.subjectDecontamination
dc.subjectFood-borne pathogens
dc.subjectInhibitory effect
dc.subjectInoculum level
dc.subjectLow concentrations
dc.subjectNatural plants
dc.subjectPathogen inoculation
dc.subjectStaphylococcus aureus
dc.subjectTap water
dc.subjectPathogens
dc.titleDecontamination of Escherichia coliO157: H7 and Staphylococcus aureus from Fresh-Cut Parsley with Natural Plant Hydrosolsen_US
dc.typeArticleen_US

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