Combined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce

Basit Öğe Kaydı
dc.authoridOZCAN ATES, Gulcin/0000-0002-8467-2378
dc.contributor.authorOzcan, Gulcin
dc.contributor.authorZorba, Nukhet Nilufer Demirel
dc.date.accessioned2025-01-27T20:29:12Z
dc.date.available2025-01-27T20:29:12Z
dc.date.issued2016
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractSalads prepared from contaminated fresh produce have a high risk of causing food-borne illnesses. Essential oils obtained from plants have antimicrobial activity and may provide a natural approach to reduce the pathogens on fresh produce. Additionally, ultrasound treatments have been shown to reduce the microbial counts on different foods. The objective of this study was to investigate the antimicrobial activities of cinnamon and lemon essential oils invitro and in food applications. Mixtures of lettuce, parsley and dill were inoculated with Listeria monocytogenes and then dip-treated for 5min in one of the following treatments: sterile tap water, chlorinated water, 1% lemon essential oil, 2% cinnamon essential oil or 2% cinnamon essential oil+ultrasound. The samples were stored at 4? and collected at d 0, 1, 3, 5, 7 and 9 post inoculation. The 1% lemon (4 log) and 2% cinnamon (2 log) essential oil washes provided partial inhibition against L. monocytogenes by d 1. The combined application of 2% cinnamon oil and ultrasound resulted in only 0.85 log inhibition by d 1; however, the number of L. monocytogenes increased during storage and became nearly equal to the control at d 9. Therefore, different combinations of essential oils with other antimicrobials or novel technologies are required.
dc.description.sponsorshipCanakkale Onsekiz Mart University, Department of Scientific Research [BAP2012/13]
dc.description.sponsorshipThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study was supported by Canakkale Onsekiz Mart University, Department of Scientific Research Projects (BAP2012/13) project.
dc.identifier.doi10.1177/1082013215604478
dc.identifier.endpage362
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue4
dc.identifier.pmid26377335
dc.identifier.scopus2-s2.0-84969786111
dc.identifier.scopusqualityQ1
dc.identifier.startpage353
dc.identifier.urihttps://doi.org/10.1177/1082013215604478
dc.identifier.urihttps://hdl.handle.net/20.500.12428/22865
dc.identifier.volume22
dc.identifier.wosWOS:000376384200008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectFresh produce
dc.subjectcinnamon oil
dc.subjectlemon oil
dc.subjectultrasound
dc.subjectListeria monocytogenes
dc.titleCombined effect of ultrasound and essential oils to reduce Listeria monocytogenes on fresh produce
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu