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Food Sci Technol Int. 2016 Jun;22(4):353-62. doi: 10.1177/1082013215604478. Epub 2015 Sep 15.

Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce.

Author information

1
Department of Biology, Faculty of Science and Literature, Çanakkale Onsekiz Mart University, Turkey.
2
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Turkey dnukhet@hotmail.com.

Abstract

Salads prepared from contaminated fresh produce have a high risk of causing food-borne illnesses. Essential oils obtained from plants have antimicrobial activity and may provide a natural approach to reduce the pathogens on fresh produce. Additionally, ultrasound treatments have been shown to reduce the microbial counts on different foods. The objective of this study was to investigate the antimicrobial activities of cinnamon and lemon essential oils in vitro and in food applications. Mixtures of lettuce, parsley and dill were inoculated with Listeria monocytogenes and then dip-treated for 5 min in one of the following treatments: sterile tap water, chlorinated water, 1% lemon essential oil, 2% cinnamon essential oil or 2% cinnamon essential oil + ultrasound. The samples were stored at 4 ℃ and collected at d 0, 1, 3, 5, 7 and 9 post inoculation. The 1% lemon (4 log) and 2% cinnamon (2 log) essential oil washes provided partial inhibition against L. monocytogenes by d 1. The combined application of 2% cinnamon oil and ultrasound resulted in only 0.85 log inhibition by d 1; however, the number of L. monocytogenes increased during storage and became nearly equal to the control at d 9. Therefore, different combinations of essential oils with other antimicrobials or novel technologies are required.

KEYWORDS:

Fresh produce; Listeria monocytogenes; cinnamon oil; lemon oil; ultrasound

PMID:
26377335
DOI:
10.1177/1082013215604478
[Indexed for MEDLINE]

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