Combined washing effect of noni extract and oregano essential oil on the decontamination of Listeria monocytogenes on romaine lettuce
NE/OE combined washing treatment effectively reduced the number of Listeria monocytogenes inoculated on romaine lettuce, resulting in more than 1.44‐log reduction compared to sodium hypochlorite washing. The combined washing treatment can be a potential alternative to chlorine‐based sanitizer such a...
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| Veröffentlicht in: | International journal of food science & technology 2020-11, Vol.55 (11), p.3515-3523 |
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| creator | Kang, Ji‐Hoon Song, Kyung Bin |
| description | NE/OE combined washing treatment effectively reduced the number of Listeria monocytogenes inoculated on romaine lettuce, resulting in more than 1.44‐log reduction compared to sodium hypochlorite washing. The combined washing treatment can be a potential alternative to chlorine‐based sanitizer such as sodium hypochlorite.
Summary
Combined washing effect of noni extract (NE) and oregano essential oil (OE) on the decontamination of Listeria monocytogenes on romaine lettuce was examined. The fractional inhibitory concentration index (FICI) between NE and three different essential oils (cinnamon leaf, thyme and OE) was determined. Fractional inhibitory concentration index results indicated that OE only had an additive effect (FICI = 1). Noni extract/oregano essential oil combined washing resulted in the greatest reduction in viable cell numbers (3.42 log CFU g−1) relative to non‐washed samples. Furthermore, the combined washing was more effective than sodium hypochlorite washing in terms of reducing the microbial load (>1.44‐log reduction). Washing treatment did not change the surface colour or total phenolic content in lettuce samples. These results suggest that NE/OE combined washing is applicable as a novel decontamination treatment to ensure the microbial safety of romaine lettuce without changing the quality. |
| doi_str_mv | 10.1111/ijfs.14685 |
| format | Article |
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Summary
Combined washing effect of noni extract (NE) and oregano essential oil (OE) on the decontamination of Listeria monocytogenes on romaine lettuce was examined. The fractional inhibitory concentration index (FICI) between NE and three different essential oils (cinnamon leaf, thyme and OE) was determined. Fractional inhibitory concentration index results indicated that OE only had an additive effect (FICI = 1). Noni extract/oregano essential oil combined washing resulted in the greatest reduction in viable cell numbers (3.42 log CFU g−1) relative to non‐washed samples. Furthermore, the combined washing was more effective than sodium hypochlorite washing in terms of reducing the microbial load (>1.44‐log reduction). Washing treatment did not change the surface colour or total phenolic content in lettuce samples. These results suggest that NE/OE combined washing is applicable as a novel decontamination treatment to ensure the microbial safety of romaine lettuce without changing the quality.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.14685</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Cinnamon ; Decontamination ; essential oil ; Essential oils ; lettuce ; Listeria ; Listeria monocytogenes ; Microorganisms ; noni extract ; Oils & fats ; Oregano ; Phenolic compounds ; Phenols ; Reduction ; Sodium hypochlorite ; Washing</subject><ispartof>International journal of food science & technology, 2020-11, Vol.55 (11), p.3515-3523</ispartof><rights>2020 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2020 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2535-c2e6a0affc4f16cd874b8507453f43a8c566646d10e78da54eec7884b5ce16ff3</citedby><cites>FETCH-LOGICAL-c2535-c2e6a0affc4f16cd874b8507453f43a8c566646d10e78da54eec7884b5ce16ff3</cites><orcidid>0000-0002-7744-2224</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.14685$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.14685$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Kang, Ji‐Hoon</creatorcontrib><creatorcontrib>Song, Kyung Bin</creatorcontrib><title>Combined washing effect of noni extract and oregano essential oil on the decontamination of Listeria monocytogenes on romaine lettuce</title><title>International journal of food science & technology</title><description>NE/OE combined washing treatment effectively reduced the number of Listeria monocytogenes inoculated on romaine lettuce, resulting in more than 1.44‐log reduction compared to sodium hypochlorite washing. The combined washing treatment can be a potential alternative to chlorine‐based sanitizer such as sodium hypochlorite.
Summary
Combined washing effect of noni extract (NE) and oregano essential oil (OE) on the decontamination of Listeria monocytogenes on romaine lettuce was examined. The fractional inhibitory concentration index (FICI) between NE and three different essential oils (cinnamon leaf, thyme and OE) was determined. Fractional inhibitory concentration index results indicated that OE only had an additive effect (FICI = 1). Noni extract/oregano essential oil combined washing resulted in the greatest reduction in viable cell numbers (3.42 log CFU g−1) relative to non‐washed samples. Furthermore, the combined washing was more effective than sodium hypochlorite washing in terms of reducing the microbial load (>1.44‐log reduction). Washing treatment did not change the surface colour or total phenolic content in lettuce samples. These results suggest that NE/OE combined washing is applicable as a novel decontamination treatment to ensure the microbial safety of romaine lettuce without changing the quality.</description><subject>Cinnamon</subject><subject>Decontamination</subject><subject>essential oil</subject><subject>Essential oils</subject><subject>lettuce</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>Microorganisms</subject><subject>noni extract</subject><subject>Oils & fats</subject><subject>Oregano</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Reduction</subject><subject>Sodium hypochlorite</subject><subject>Washing</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9kMFKAzEQhoMoWKsXnyDgTdia7CbZeJRitVLwoJ6XNDtpU3aTmqTUPoDvbep6dmBmmOH7Z-BH6JqSCc1xZzcmTigTkp-gEa0EL0pR0lM0IvecFJyV1Tm6iHFDCCmrmo3Q99T3S-ugxXsV19atMBgDOmFvsPPOYvhKQeVZuRb7ACvlPIYYwSWrOuxtTofTGnAL2rukeutUsnmXDyxsTBCswr13Xh-SX4GDeBQE36v8FXeQ0k7DJTozqotw9dfH6GP2-D59LhavT_Ppw6LQJa94riAUUcZoZqjQrazZUnJSM14ZVimpuRCCiZYSqGWrOAPQtZRsyTVQYUw1RjfD3W3wnzuIqdn4XXD5ZVMyTktGSy4zdTtQOvgYA5hmG2yvwqGhpDna3Bxtbn5tzjAd4L3t4PAP2cxfZm-D5gcpRYK2</recordid><startdate>202011</startdate><enddate>202011</enddate><creator>Kang, Ji‐Hoon</creator><creator>Song, Kyung Bin</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-7744-2224</orcidid></search><sort><creationdate>202011</creationdate><title>Combined washing effect of noni extract and oregano essential oil on the decontamination of Listeria monocytogenes on romaine lettuce</title><author>Kang, Ji‐Hoon ; Song, Kyung Bin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2535-c2e6a0affc4f16cd874b8507453f43a8c566646d10e78da54eec7884b5ce16ff3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Cinnamon</topic><topic>Decontamination</topic><topic>essential oil</topic><topic>Essential oils</topic><topic>lettuce</topic><topic>Listeria</topic><topic>Listeria monocytogenes</topic><topic>Microorganisms</topic><topic>noni extract</topic><topic>Oils & fats</topic><topic>Oregano</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Reduction</topic><topic>Sodium hypochlorite</topic><topic>Washing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kang, Ji‐Hoon</creatorcontrib><creatorcontrib>Song, Kyung Bin</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kang, Ji‐Hoon</au><au>Song, Kyung Bin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Combined washing effect of noni extract and oregano essential oil on the decontamination of Listeria monocytogenes on romaine lettuce</atitle><jtitle>International journal of food science & technology</jtitle><date>2020-11</date><risdate>2020</risdate><volume>55</volume><issue>11</issue><spage>3515</spage><epage>3523</epage><pages>3515-3523</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>NE/OE combined washing treatment effectively reduced the number of Listeria monocytogenes inoculated on romaine lettuce, resulting in more than 1.44‐log reduction compared to sodium hypochlorite washing. The combined washing treatment can be a potential alternative to chlorine‐based sanitizer such as sodium hypochlorite.
Summary
Combined washing effect of noni extract (NE) and oregano essential oil (OE) on the decontamination of Listeria monocytogenes on romaine lettuce was examined. The fractional inhibitory concentration index (FICI) between NE and three different essential oils (cinnamon leaf, thyme and OE) was determined. Fractional inhibitory concentration index results indicated that OE only had an additive effect (FICI = 1). Noni extract/oregano essential oil combined washing resulted in the greatest reduction in viable cell numbers (3.42 log CFU g−1) relative to non‐washed samples. Furthermore, the combined washing was more effective than sodium hypochlorite washing in terms of reducing the microbial load (>1.44‐log reduction). Washing treatment did not change the surface colour or total phenolic content in lettuce samples. These results suggest that NE/OE combined washing is applicable as a novel decontamination treatment to ensure the microbial safety of romaine lettuce without changing the quality.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.14685</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-7744-2224</orcidid></addata></record> |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | Cinnamon Decontamination essential oil Essential oils lettuce Listeria Listeria monocytogenes Microorganisms noni extract Oils & fats Oregano Phenolic compounds Phenols Reduction Sodium hypochlorite Washing |
| title | Combined washing effect of noni extract and oregano essential oil on the decontamination of Listeria monocytogenes on romaine lettuce |
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