Geranium Essential Oil Emulsion Containing Benzalkonium Chloride as a Wash Solution on Fresh-Cut Vegetables

Park, Jun‐Beom; Kang, Ji‐Hoon; Song, Kyung Bin

doi:10.1007/s11947-018-2177-3

Cited by 10 publications

(4 citation statements)

References 29 publications

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“…Another relevant aspect related to washing/rinsing of vegetables with EOs is the inhibition of E. coli growth during storage. This aspect was evaluated by Park et al [68] with geranium EO in washing solution to reduce the contamination of E. coli O157:H7 in redbor kale, Chinese cabbage, and green mustard. According to the authors, the use of geranium EO in washing solution reduced E. coli counts in all vegetables (around 0.7 log CFU/g) for free and emulsified form.…”

Section: Vegetablesmentioning

confidence: 99%

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

et al. 2020

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Outbreaks related to foodborne diseases are a major concern among health authorities, food industries, and the general public. Escherichia coli (E. coli) is a pathogen associated with causing multiple outbreaks in the last decades linked to several ready to eat products such as meat, fish, dairy products, and vegetables. The ingestion of contaminated food with pathogenic E. coli can cause watery diarrhea, vomiting, and persistent diarrhea as well as more severe effects such as hemorrhagic colitis, end-stage renal disease, and, in some circumstances, hemolytic uremic syndrome. Essential oils (EOs) are natural compounds with broad-spectrum activity against spoilage and pathogenic microorganisms and are also generally recognized as safe (GRAS). Particularly for E. coli, several recent studies have been conducted to study and characterize the effect to inhibit the synthesis of toxins and the proliferation in food systems. Moreover, the strategy used to apply the EO in food plays a crucial role to prevent the development of E. coli. This review encompasses recent studies regarding the protection against pathogenic E. coli by the use of EO with a major focus on inhibition of toxins and proliferation in food systems.

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Section: Vegetablesmentioning

confidence: 99%

The Role of Essential Oils against Pathogenic Escherichia coli in Food Products

et al. 2020

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“…In the present study, Tween 80 was used as an emulsifier to increase the solubility of EOs and improve their antibacterial effects. Particularly, several studies have previously reported using Tween 80 as a surfactant in the formulation of EO emulsions [ 11 , 12 , 14 ]. The effectiveness of this approach can be associated with the MIC results of our study, in which OR, WS, and OR:WS had strong in vitro antimicrobial activity against E. coli O157:H7.…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Natural antimicrobials, particularly essential oils (EOs), are known for their antimicrobial properties and have been studied as alternatives to chemical sanitizers against foodborne pathogens, including E. coli , Salmonella , and Listeria monocytogenes [ 7 , 9 , 10 , 11 , 12 , 13 , 14 , 15 ]. The antimicrobial activity of EOs is attributed to the presence of bioactive compounds, such as terpenes and phenolics, which have been found to be effective against various microorganisms [ 8 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ]. For example, the major component of oregano EO is carvacrol, with concentrations ranging from 61 to 85% [ 16 , 17 , 18 , 19 , 20 ], and it has been shown to be effective against various foodborne pathogens, including E. coli O157:H7 [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

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Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce

Pizzo

Pelvine

Silva

et al. 2023

Foods

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Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions containing oregano (OR; Origanum vulgare) and winter savory (WS; Satureja montana) EOs at different concentrations (0.94 and 1.88 µL/mL) and storage times (0 h, 24 h, and 7 days), in reducing Escherichia coli O157:H7 on the surface of three types of lettuce (romaine, crisphead, and butterhead). The EO emulsions were compared with one no-rinse treatment and three rinse treatments using water, 200 ppm chlorine, and 80 ppm peroxyacetic acid (PAA), respectively, in a simulated washing system. The results showed that while the EO emulsions significantly reduced E. coli O157:H7 on crisphead lettuce over time, not all treatments were effective for romaine and butterhead lettuce. The mixture of OR and WS at concentrations of 0.94 and 1.88 µL/mL was found to be the most effective in reducing E. coli O157:H7 on inoculated lettuce, resulting in reductions of 3.52 and 3.41 log CFU/g, respectively. Furthermore, the PAA and the mixture of OR and WS at 1.88 µL/mL effectively limited bacterial cross-contamination close to the detection limit for all lettuce types during all storage times. These results suggest that OR and WS EOs could serve as potential alternatives to chemical sanitizers for postharvest lettuce washing.

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