Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated broccoli and radish seeds

Landry, Kyle S.; Micheli, S.; McClements, David Julian; McLandsborough, Lynne

doi:10.1016/j.fm.2015.04.006

Cited by 55 publications

(18 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…surface roughness, crevices) which could allow bacteria to avoid contact with the nanoemulsions. Another explanation for the lower reductions would be the presence of higher amounts of organic load on the meat which could lead to loss of nanoemulsion effectiveness (Landry et al, 2015). Even though a high quantity of the essential oils was loaded into the nanoemulsions, the exposure time adopted was significantly shorter compared to previous studies on the same essential oils.…”

Section: Natural Interventionsmentioning

confidence: 93%

“…Using oregano oil nanoemulsion (average particle size 148 nm diameter), Bhargava et al (2015) observed reductions in E. coli O157 counts, inoculated on lettuce leaves, of 3.05 and 3.35 log 10 CFU/g by 500 ppm and 1000 ppm, respectively, 24 h after application. According to Landry et al (2015), carvacrol nanoemulsion (4000 ppm and 8000 ppm) wash of radish and broccoli seeds reduced E. coli O157 counts by 2-3 log 10 CFU/g after a 60 min treatment. Nanoemulsified thyme oil has also been demonstrated to result in significant reductions of E. coli (after 4 and 8 h) in 2% reduced fat milk and has also been found to be more effective than free thyme oil (Xue et al, 2015).…”

Section: Natural Interventionsmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Stratakos

Grant

2018

Food Microbiology

View full text Add to dashboard Cite

Antimicrobial effects of multiple physical, biological and natural interventions on pathogenic Escherichia coli in raw beef were assessed. A cocktail of E. coli strains was inoculated onto gamma-irradiated beef and enumerated immediately after each intervention and during storage at 4 °C for 7 days. Of the physical interventions, silver-containing antimicrobial packaging and ozone gas treatment did not show significant antimicrobial effects, however cold plasma treatment reduced E. coli levels by 0.9 and 1.82 log CFU/cm after 2 and 5 min treatments, respectively. A phage cocktail reduced E. coli counts by 0.63 and 1.16 log CFU/g after 24 h storage at 4 and 12 °C, respectively. Of the natural interventions, vinegar and lactic acid (5%) washes for 5 min caused reductions of ∼1 log CFU/g immediately after treatment, whereas lactoferrin and nisin treatments, separately or in combination, had insignificant antimicrobial effects. Nanoemulsions containing carvacrol or thyme essential oils caused immediate E. coli reductions of 1.41 and 1.36 log CFU/g, respectively, plus a progressive reduction in viable numbers during storage at 4 °C. Our findings suggest that cold plasma, bacteriophages, vinegar, lactic acid, or carvacrol and thyme essential oil nanoemulsions could potentially be of use to the beef industry for controlling pathogenic E. coli contamination.

show abstract

Section: Natural Interventionsmentioning

confidence: 93%

Section: Natural Interventionsmentioning

confidence: 99%

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Stratakos

Grant

2018

Food Microbiology

View full text Add to dashboard Cite

show abstract

“…The promotion of sprouts as a natural “superfood” has moved sprout based products to the forefront of the health movement, while at the same time illuminating the potential risk of foodborne illness. The majority of sprout related foodborne disease has been linked to contaminated sprouting seeds, which upon germination, yield final sprout products with pathogen levels >8 log CFU/g (Fu, Reineke, Chirtel, & Vanpelt, ; Landry, Micheli, Mcclements, & Mclandsborough, ). This has resulted in the implementation of numerous governmental polices, both domestic and abroad, that are designed to mitigate the health risks of minimally processed sprouts (Food and Agriculture Organization of the United Nations and World Health Organization, ; United States Food and Drug Administration, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of sprouting environment on the microbiota of sprouts

Landry

Sela

McLandsborough

2017

Journal of Food Safety

Self Cite

View full text Add to dashboard Cite

Sprouts are popular for health conscious and vegetarian consumers; however, this produce item has been associated with frequent foodborne outbreaks. To understand the influence of the sprouting environment on the microbiota colonizing the sprout, microbial populations of both sprouting seeds and sprouts were characterized using terminal fragment length polymorphism analysis. The dominant microbial populations on mung bean, alfalfa, and broccoli seeds over the course of germination were compared to the microbiota of commercially grown sprouts that were grown from seeds from the same distributer. Regardless of the initial population, similar organismal families were found on all final sprout varieties and was primarily composed of Pseudomonadaceae. Commercially germinated sprout varieties had lower abundances of Pseudomonadaceae for all three varieties, and housed more diverse microbial families, such as Bacillaceae, Sphingomonadaceae, Phyllobacteriacae, and Lactobacillaceae. Practical applicationsObservations from this manuscript can be used to better understand the impact the sprouting environment has on the microbial population of the final sprout product. The microbiota of sprout varieties, as described in this manuscript, may help understand microbial spoilage factors of sprout products. By understanding the microbial populations of sprouts, the observed benefits of sprouting seeds/beans in previously used sprout water and the use of competitive exclusion techniques can progress forward. HI GH L IG HT SSprouts are a common vector for foodborne pathogensThe microbiota of sprouts differs from the initial microbiota of sprouting seedsThe microbiota of sprouts was dependent on the sprouting environment

show abstract

“…One area where colloid science may play an important role is in the development of natural antimicrobial delivery systems. For example, nanoemulsion-based delivery systems have been developed to inhibit or kill both pathogenic and spoilage organisms[21][22][23][52][53][54][55].…”

mentioning

confidence: 99%

The future of food colloids: Next-generation nanoparticle delivery systems

McClements

2017

Current Opinion in Colloid & Interface Science

Self Cite

View full text Add to dashboard Cite

The area of food colloids is rapidly evolving. Food researchers are continuing to use theoretical, modeling, and experimental approaches to understand colloidal phenomena in foods and in the gastrointestinal tract, as well as to use colloid science to design foods with novel or improved functional attributes. In this article, a brief survey of potential topics of future study in food colloids is given, including the application of colloid science in improving food security, enhancing human health, and ensuring food quality and safety. Special emphasis is given to the development of next-generation delivery systems, such as mixed nanoparticle systems, nanoclusters, Trojan-horse nanoparticles, and environmentally responsive nanoparticles.

show abstract

Effectiveness of a spontaneous carvacrol nanoemulsion against Salmonella enterica Enteritidis and Escherichia coli O157:H7 on contaminated broccoli and radish seeds

Cited by 55 publications

References 24 publications

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Evaluation of the efficacy of multiple physical, biological and natural antimicrobial interventions for control of pathogenic Escherichia coli on beef

Influence of sprouting environment on the microbiota of sprouts

The future of food colloids: Next-generation nanoparticle delivery systems

Contact Info

Product

Resources

About