Control of Clostridioides difficile in lettuce through antimicrobial washing: Microbial and physicochemical changes during active modified atmosphere packaging

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dc.authorid0000-0002-6451-7354
dc.contributor.authorDemir, Melike Nur Tosun
dc.contributor.authorYalcin, Gizem Taylan
dc.contributor.authorCaner, Cengiz
dc.contributor.authorZorba, Nukhet Nilufer Demirel
dc.date.accessioned2026-02-03T12:02:40Z
dc.date.available2026-02-03T12:02:40Z
dc.date.issued2026
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aimed to evaluate the removal of Clostridioides difficile from lettuce using different washing solutions (cinnamon essential oil (CEO)-acetic acid (AA) combinations and sodium hypochlorite (NaOCl)) and to assess microbial and physicochemical changes during storage under active modified atmosphere packaging for 10 days at 4 degrees C and 10 degrees C. CEO (0.76 %, v/v)-AA (5 %, v/v) for 5 min and NaOCl (50 ppm, v/v) for 15 min reduced C. difficile counts by 1.15 and 1.57 log CFU g- 1, respectively. No significant change in gas composition occurred in CEO-AA-treated samples during storage. At 10 degrees C, O2 levels fell below 1 % in NaOCl- and tap water-washed samples, yet no C. difficile growth was observed. At both temperatures, aerobic mesophilic bacteria and Enterobacteriaceae counts increased notably after day 5. CEO-AA treatment improved microbial quality but required optimization to better preserve visual characteristics. A loss of texture was observed in CEO-AA-washed lettuce after day 5. Total phenolic content (TPC) remained stable throughout storage. The CEO-AA combination shows potential as an alternative to NaOCl for improving the microbial quality of lettuce. These findings suggest that CEO-AA combinations can serve as an effective alternative to NaOCl for improving microbial safety in lettuce while maintaining key chemical quality parameters. However, further studies are needed to evaluate the effectiveness of these treatments in other vegetables and under suboptimal storage conditions, as well as the potential growth of C. difficile and other microorganisms.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Projects Coordination Unit [FDK-2021-3454]
dc.description.sponsorshipThis work was supported by the Canakkale Onsekiz Mart University Scientific Research Projects Coordination Unit with the project number FDK-2021-3454.
dc.identifier.doi10.1016/j.postharvbio.2025.113916
dc.identifier.issn0925-5214
dc.identifier.issn1873-2356
dc.identifier.scopus2-s2.0-105016212475
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.postharvbio.2025.113916
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34804
dc.identifier.volume231
dc.identifier.wosWOS:001576500500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofPostharvest Biology and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20260130
dc.subjectClostridioides difficile
dc.subjectModified atmosphere packaging
dc.subjectCinnamon essential oil
dc.subjectSodium hypochlorite
dc.subjectTotal aerobic mesophilic bacteria
dc.subjectEnterobacteriaceae
dc.titleControl of Clostridioides difficile in lettuce through antimicrobial washing: Microbial and physicochemical changes during active modified atmosphere packaging
dc.typeArticle

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