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|Title:||Bio-sanitation treatment using essential oils against E. coli O157:H7 on fresh lettuce||Authors:||Mouatcho, Joel Claude
Tzortzakis, Nikos G.
|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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