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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:||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.||URI:||https://ktisis.cut.ac.cy/handle/10488/14815||ISSN:||2-s2.0-85008219599
|Appears in Collections:||Άρθρα/Articles|
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