1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/14815
DC FieldValueLanguage
dc.contributor.authorMouatcho, Joel Claude-
dc.contributor.authorTzortzakis, Nikos G.-
dc.contributor.authorSoundy, Puffy-
dc.contributor.authorSivakumar, Dharini-
dc.date.accessioned2019-08-06T06:41:39Z-
dc.date.available2019-08-06T06:41:39Z-
dc.date.issued2017-07-03-
dc.identifier.citationNew Zealand Journal of Crop and Horticultural Science, 2017, vol. 45, no. 3, pp. 165-174en_US
dc.identifier.issn01140671-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/14815-
dc.description.abstractThe 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.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofNew Zealand Journal of Crop and Horticultural Scienceen_US
dc.rights© Taylor & Francisen_US
dc.subjectAntioxidant scavenging activityen_US
dc.subjectessential oilen_US
dc.subjectfood borne pathogenen_US
dc.subjectleafy vegetableen_US
dc.subjecttotal phenolsen_US
dc.titleBio-sanitation treatment using essential oils against E. coli O157:H7 on fresh lettuceen_US
dc.typeArticleen_US
dc.collaborationTshwane University of Technologyen_US
dc.collaborationCyprus University of Technologyen_US
dc.subject.categoryBiological Sciencesen_US
dc.subject.categoryOther Natural Sciencesen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.journalsSubscriptionen_US
dc.countrySouth Africaen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1080/01140671.2016.1269813en_US
dc.identifier.scopus2-s2.0-85008219599-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85008219599-
dc.relation.issue3en_US
dc.relation.volume45en_US
cut.common.academicyear2017-2018en_US
dc.identifier.spage165en_US
dc.identifier.epage174en_US
item.fulltextNo Fulltext-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.languageiso639-1en-
crisitem.journal.journalissn1175-8783-
crisitem.journal.publisherTaylor & Francis-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0002-2719-6627-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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