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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. 
Soundy, Puffy 
Sivakumar, Dharini 
Keywords: Antioxidant scavenging activity;essential oil;food borne pathogen;leafy vegetable;total phenols
Category: Biological Sciences;Other Natural Sciences;AGRICULTURAL SCIENCES;Agricultural Biotechnology;Other Agricultural Sciences
Field: Agricultural Sciences
Issue Date: 3-Jul-2017
Source: New Zealand Journal of Crop and Horticultural Science, Volume 45, Issue 3, 3 July 2017, Pages 165-174
Journal: New Zealand Journal of Crop and Horticultural Science
Abstract: © 2016 The Royal Society of New Zealand. 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.
ISSN: 2-s2.0-85008219599
DOI: 10.1080/01140671.2016.1269813
Type: Article
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