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

SAĞDIÇ O., Ozturk I., TÖRNÜK F.

Food Control, cilt.30, sa.1, ss.7-14, 2013 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 1
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.foodcont.2012.07.010
  • Dergi Adı: Food Control
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.7-14
  • Anahtar Kelimeler: Cucumber, Decontamination, Escherichia coli O157:H7, Fresh-cut tomato, Lamiaceae, Minimal processing, Plant hydrosol
  • Sivas Cumhuriyet Üniversitesi Adresli: Hayır

Özet

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 (10 4 cfu/mL) while water wash (control) was inefficient to eliminate the bacterial populations. In the case of high inoculation (10 6 cfu/mL), hydrosol treatments reduced the populations to undetectable levels on cucumber cuts. Moreover, reductions in E. coli O157:H7 populations of fresh-cut tomato were always higher than 2.50 log cfu/g at this inoculation. The results suggested that hydrosols from Lamiaceae plants have the potential to be used as natural food sanitizers for fresh-cut tomatoes and cucumbers to provide their microbial safety without causing any sensorial defect on treated products or health problems in human. © 2012 Elsevier Ltd.