Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce

International Journal of Food Microbiology
Sofia V PoimenidouPanagiotis N Skandamis

Abstract

Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300ppm of free chlorine), Citrox® (containing citric acid and phenolic compounds [bioflavonoids] as active ingredients), vinegar, lactic acid, and double combinations of Citrox, lactic acid and oregano were evaluated against Escherichia coli O157:H7 and total mesophilic microbiota on fresh-cut spinach and lettuce and for their impact on color of treated vegetables. Spinach and lettuce leaves were inoculated with E. coli O157:H7 to a level of 5-6logCFU/g and immersed in washing solutions for 2 or 5min at 20°C, followed by rinsing with ice water (30s). Bacterial populations on vegetables were enumerated immediately after washing and after storage of the samples at 5°C for 7days under 20% CO2: 80% N2. No significant post-washing microbial reductions were achieved by chlorinated water, whereas after storage total microbiota was increased by 2.4logCFU/g on lettuce. Vinegar wash was the most effective treatment causing E. coli O157:H7 reductions of 1.8-4.3logCFU/g. During storage, pathogen was further decreased to below the detection limit level (<2logCFU/g) and total microbiota exhibited the highest reductions compared to other treatments. Lactic acid reduced...Continue Reading

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Citations

Apr 23, 2020·Critical Reviews in Food Science and Nutrition·Denes K A RosarioCarlos A Conte-Junior
Mar 3, 2019·International Journal of Molecular Sciences·Łukasz Paweł TarkowskiWim Van den Ende
Oct 5, 2017·Journal of Food Science and Technology·F J Vázquez-ArmentaJ F Ayala-Zavala
Oct 21, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Maša Knez HrnčičVesna Rafajlovska

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