Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves

Millan-Sango, David; McElhatton, Anna; Valdramidis, Vasilis

doi:10.1016/j.foodres.2014.11.001

Cited by 64 publications

(21 citation statements)

References 44 publications

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“…Ultrasound alone treatment had no impact on the lettuce according to the results obtained from the electrolyte leakage rate. In the same way, cross sections and SEM images obtained by Millan-Sango, McElhatton, and Valdramidis (2015) have shown no damage to the lettuce leaves by ultrasound treatment. However, when essential oils were applied both controls and treated samples electrolyte leakage values of the samples increased notably.…”

Section: Tablementioning

confidence: 58%

“…However, when essential oils were applied both controls and treated samples electrolyte leakage values of the samples increased notably. Millan-Sango et al (2015) reported the presence of droplets of essential oil based on SEM analysis after the ultrasound treatment combined with EOO. Hence, this increment may be related to the presence of essential oils on the surface of the lettuce after the process rather than to a damage of the biological structure of the lettuce's cells.…”

Section: Tablementioning

confidence: 99%

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Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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a b s t r a c tSalmonella is one of main pathogenic bacteria present in fresh produce. Ultrasound has been reported to be effective at inactivating food-borne pathogens. Moreover, ultrasound can be combined with essential oils to enhance its efficacy. This study evaluates the reduction and inactivation of Salmonella enterica Abony inoculated on lettuce leaves by the application of continuous and pulsed ultrasound as well as ultrasound combined with the essential oil of oregano and thyme. The physicochemical properties of these essential oil nanoemulsions are characterised while the structural damage of treated leaves is determined by the electrolyte leakage. Ultrasound combined with essential oils enhanced the microbial reduction on lettuce leaves and inactivation on the treated water, resulting on significant differences at concentrations higher than 0.018% (v/v) compared to control. Particle size, zeta potential and pH varied between 35 and 133 nm, À26 to À36 mV and 5.67 to 5.38, respectively. Electrolyte leakage was similar for both the control and the treated samples, increasing when essential oils were applied.

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Section: Tablementioning

confidence: 58%

Section: Tablementioning

confidence: 99%

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Millan-Sango

Garroni

Farrugia

et al. 2016

LWT

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“…Recently, it has been proposed the use of ultrasound in combination with other decontamination technologies in order to obtain better disinfection results. 30 Combination of ultrasound with essential oils (EOs) is a recent decontamination method which has not been widely studied yet.…”

Section: -24mentioning

confidence: 99%

“…The factor "treatment time" was selected to be 15 minutes as it has been shown from other studies 30,42 that it is an adequate disinfection time. Gündüz et al 11 studied different washing treatments (5, 10, 15 and 20 min) for disinfecting Salmonella on fresh produce with myrtle oil.…”

Section: Effect Of Use Different Essential Oils (Eos) Treatments As Dmentioning

confidence: 99%

Antibacterial and antiviral effect of essential oils combined with non-thermal disinfection technologies for ready-to-eat Romaine lettuce

Birmpa¹,

Constantinou²,

Dedes³

et al. 2018

jnfrt

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“…Fresh vegetables are frequently consumed in daily diets, and minimally processed fruit and vegetable consumption has increased as modern society seeks healthier lifestyles (FORGHANI and OH, 2013) and this contributed to the increment of fresh vegetable production (MILLAN- SANGO et al, 2015). At the same time, the number of outbreaks caused by foodborne pathogens has also amplifi ed because of improved consumption of fresh products (SIVAPALASINGAM, 2004).…”

Section: Introductionmentioning

confidence: 99%

ULTRASOUND AND ORGANIC ACIDS Salmonella enterica Enteritidis AND Escherichia coli FROM PEARS SURFACES

et al. 2015

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The aim of this study was to evaluate the eff ectiveness of ultrasound treatment combined with organic acids in the decontamination step for pears processing. The adhesion process by Salmonella enterica serovar Enteritidis and Escherichia coli on pears surfaces was evaluated. In addition, the effi ciency of ultrasound and organic acids to remove bacteria from the pears surfaces was analyzed. The average roughness (R a ) of the pears was 11.85 ± 3.53 nm. The processes of S. Enteritidis and E. coli adherence are thermodynamically unfavorable for surface studied (ΔG adhesion >0) but good adhesion occurred. These results suggest that the adhesion observed in this experiment is a multifactorial process. The number of bacteria on pears slices was 6.65 e 7.00 log CFU/cm 2 for E. coli and S. enterica Enteritidis, respectively. All of the treatments removed more than 0.94 log CFU/cm 2 . Of the treatments evaluated, a higher removal of pathogens was observed after use of 1% lactic acid, which reduced the E. coli and Salmonella contamination by 1.95 and 2.55 log CFU/cm 2 , respectively. The results showed that it is possible to replace chlorinated compounds, which are frequently used to sanitize fruits and vegetables. Ultrasound can improve bacterial reduction of acetic acid treatment. These indicates that ultrasound can contribute to microbial safety of fresh products when applied in combination with chemical compounds.

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Determination of the efficacy of ultrasound in combination with essential oil of oregano for the decontamination of Escherichia coli on inoculated lettuce leaves

Cited by 64 publications

References 44 publications

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Determination of the efficacy of ultrasound combined with essential oils on the decontamination of Salmonella inoculated lettuce leaves

Antibacterial and antiviral effect of essential oils combined with non-thermal disinfection technologies for ready-to-eat Romaine lettuce

ULTRASOUND AND ORGANIC ACIDS Salmonella enterica Enteritidis AND Escherichia coli FROM PEARS SURFACES

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