Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/12640
Title: Bio-sanitation treatment using essential oils against E. coli O157:H7 on fresh lettuce
Authors: Mouatcho, Joel Claude 
Tzortzakis, Nikos G. 
Soundy, Puffy 
Sivakumar, Dharini 
Keywords: Antioxidant scavenging activity;Essential oil;Food borne pathogen;Leafy vegetable;Total phenols
Category: Agriculture Forestry and Fisheries
Field: Agricultural Sciences
Issue Date: 3-Jul-2017
Publisher: Taylor and Francis Ltd.
Source: New Zealand Journal of Crop and Horticultural Science, 2017, Volume 45, Issue 3, Pages 165-174
DOI: https://doi.org/10.1080/01140671.2016.1269813
Journal: New Zealand Journal of Crop and Horticultural Science 
Abstract: The study was undertaken to develop an effective bio-sanitation treatment using essential oils for the highly perishable leafy vegetable lettuce. The combination of thyme oil and tea tree oil mixed together had a significantly higher total phenolic content as well as higher antioxidant scavenging activity than other single oils or oil mixtures. Lettuce inoculated with Escherichia coli O157:H7 showed significantly reduced population counts in the presence of the sanitation treatment of a combination of thyme + tea tree oil applied by dipping at 0.75% + 0.75% or 1.5% + 1.5% concentrations compared to commercial sodium hypochlorite (200 mg/L NaOCl) washing after 5 days shelf life at 10°C. These results indicate that thyme + tea tree oil dipping treatment could be used to control E. coli O157:H7 contamination in lettuce as an alternative to NaOCl.
URI: http://ktisis.cut.ac.cy/handle/10488/12640
ISSN: 0114-0671
DOI: 10.1080/01140671.2016.1269813
Rights: © 2016 The Royal Society of New Zealand.
Type: Article
Appears in Collections:Άρθρα/Articles

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