Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens
Salmonella enterica is one of the most common bacterial pathogens implicated in foodborne outbreaks involving fresh produce in the last decade. In an effort to discover natural antimicrobials for use on fresh produce, the objective of the present study was to evaluate the effectiveness of different...
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| Veröffentlicht in: | Journal of food protection 2011-10, Vol.74 (10), p.1676-1683 |
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| creator | MOORE, Katherine L PATEL, Jitendra JARONI, Divya FRIEDMAN, Mendel RAVISHANKAR, Sadhana |
| description | Salmonella enterica is one of the most common bacterial pathogens implicated in foodborne outbreaks involving fresh produce in the last decade. In an effort to discover natural antimicrobials for use on fresh produce, the objective of the present study was to evaluate the effectiveness of different antimicrobial plant extract-concentrate formulations on four types of organic leafy greens inoculated with S. enterica serovar Newport. The leafy greens tested included organic romaine and iceberg lettuce, and organic adult and baby spinach. Each leaf sample was washed, dip inoculated with Salmonella Newport (10(6) CFU/ml), and dried. Apple and olive extract formulations were prepared at 1, 3, and 5% concentrations, and hibiscus concentrates were prepared at 10, 20, and 30%. Inoculated leaves were immersed in the treatment solution for 2 min and individually incubated at 4°C. After incubation, samples were taken on days 0, 1, and 3 for enumeration of survivors. Our results showed that the antimicrobial activity was both concentration and time dependent. Olive extract exhibited the greatest antimicrobial activity, resulting in 2- to 3-log CFU/g reductions for each concentration and type of leafy green by day 3. Apple extract showed 1- to 2-log CFU/g reductions by day 3 on various leafy greens. Hibiscus concentrate showed an overall reduction of 1 log CFU/g for all leafy greens. The maximum reduction by hydrogen peroxide (3%) was about 1 log CFU/g. The antimicrobial activity was also tested on the background microflora of organic leafy greens, and reductions ranged from 0 to 2.8 log. This study demonstrates the potential of natural plant extract formulations to inactivate Salmonella Newport on organic leafy greens. |
| doi_str_mv | 10.4315/0362-028X.JFP-11-174 |
| format | Article |
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In an effort to discover natural antimicrobials for use on fresh produce, the objective of the present study was to evaluate the effectiveness of different antimicrobial plant extract-concentrate formulations on four types of organic leafy greens inoculated with S. enterica serovar Newport. The leafy greens tested included organic romaine and iceberg lettuce, and organic adult and baby spinach. Each leaf sample was washed, dip inoculated with Salmonella Newport (10(6) CFU/ml), and dried. Apple and olive extract formulations were prepared at 1, 3, and 5% concentrations, and hibiscus concentrates were prepared at 10, 20, and 30%. Inoculated leaves were immersed in the treatment solution for 2 min and individually incubated at 4°C. After incubation, samples were taken on days 0, 1, and 3 for enumeration of survivors. Our results showed that the antimicrobial activity was both concentration and time dependent. Olive extract exhibited the greatest antimicrobial activity, resulting in 2- to 3-log CFU/g reductions for each concentration and type of leafy green by day 3. Apple extract showed 1- to 2-log CFU/g reductions by day 3 on various leafy greens. Hibiscus concentrate showed an overall reduction of 1 log CFU/g for all leafy greens. The maximum reduction by hydrogen peroxide (3%) was about 1 log CFU/g. The antimicrobial activity was also tested on the background microflora of organic leafy greens, and reductions ranged from 0 to 2.8 log. This study demonstrates the potential of natural plant extract formulations to inactivate Salmonella Newport on organic leafy greens.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X.JFP-11-174</identifier><identifier>PMID: 22004815</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association for Food Protection</publisher><subject>Agricultural commodities ; antibacterial properties ; Antimicrobial agents ; Apples ; Bacteria ; bacterial contamination ; Biological and medical sciences ; chemistry ; Colony Count, Microbial ; Consumer Product Safety ; decontamination ; Dose-Response Relationship, Drug ; drug effects ; E coli ; Food ; food contamination ; Food industries ; Food microbiology ; food pathogens ; Food Preservation ; Food Preservation - methods ; Food safety ; fresh produce ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; growth & development ; Hibiscus ; Hibiscus - chemistry ; Humans ; Hydrogen peroxide ; Hydrogen Peroxide - pharmacology ; Illnesses ; Lactuca - microbiology ; Lactuca sativa var. capitata ; Leaves ; Lettuce ; Malus ; Malus - chemistry ; methods ; Microbial Sensitivity Tests ; microbiology ; microorganisms ; Natural & organic foods ; Oils & fats ; Olea ; Olea - chemistry ; olives ; organic foods ; Pathogens ; pharmacology ; Plant extracts ; Plant Extracts - pharmacology ; romaine lettuce ; Salmonella ; Salmonella enterica ; Salmonella enterica - drug effects ; Salmonella enterica - growth & development ; Salmonella Newport ; serotypes ; Spinach ; Spinacia oleracea ; Spinacia oleracea - microbiology ; Time Factors ; washing</subject><ispartof>Journal of food protection, 2011-10, Vol.74 (10), p.1676-1683</ispartof><rights>2015 INIST-CNRS</rights><rights>Copyright Allen Press Publishing Services Oct 2011</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c475t-c0e7cb51cc01337b74a9cf186677170cbb67c285c5920dce3af9eda8b70475fd3</citedby><cites>FETCH-LOGICAL-c475t-c0e7cb51cc01337b74a9cf186677170cbb67c285c5920dce3af9eda8b70475fd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/896365091?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,780,784,27922,27923,64383,64385,64387,72239</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24591361$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22004815$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>MOORE, Katherine L</creatorcontrib><creatorcontrib>PATEL, Jitendra</creatorcontrib><creatorcontrib>JARONI, Divya</creatorcontrib><creatorcontrib>FRIEDMAN, Mendel</creatorcontrib><creatorcontrib>RAVISHANKAR, Sadhana</creatorcontrib><title>Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Salmonella enterica is one of the most common bacterial pathogens implicated in foodborne outbreaks involving fresh produce in the last decade. In an effort to discover natural antimicrobials for use on fresh produce, the objective of the present study was to evaluate the effectiveness of different antimicrobial plant extract-concentrate formulations on four types of organic leafy greens inoculated with S. enterica serovar Newport. The leafy greens tested included organic romaine and iceberg lettuce, and organic adult and baby spinach. Each leaf sample was washed, dip inoculated with Salmonella Newport (10(6) CFU/ml), and dried. Apple and olive extract formulations were prepared at 1, 3, and 5% concentrations, and hibiscus concentrates were prepared at 10, 20, and 30%. Inoculated leaves were immersed in the treatment solution for 2 min and individually incubated at 4°C. After incubation, samples were taken on days 0, 1, and 3 for enumeration of survivors. Our results showed that the antimicrobial activity was both concentration and time dependent. Olive extract exhibited the greatest antimicrobial activity, resulting in 2- to 3-log CFU/g reductions for each concentration and type of leafy green by day 3. Apple extract showed 1- to 2-log CFU/g reductions by day 3 on various leafy greens. Hibiscus concentrate showed an overall reduction of 1 log CFU/g for all leafy greens. The maximum reduction by hydrogen peroxide (3%) was about 1 log CFU/g. The antimicrobial activity was also tested on the background microflora of organic leafy greens, and reductions ranged from 0 to 2.8 log. This study demonstrates the potential of natural plant extract formulations to inactivate Salmonella Newport on organic leafy greens.</description><subject>Agricultural commodities</subject><subject>antibacterial properties</subject><subject>Antimicrobial agents</subject><subject>Apples</subject><subject>Bacteria</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>chemistry</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>decontamination</subject><subject>Dose-Response Relationship, Drug</subject><subject>drug effects</subject><subject>E coli</subject><subject>Food</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>food pathogens</subject><subject>Food Preservation</subject><subject>Food Preservation - methods</subject><subject>Food safety</subject><subject>fresh produce</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>growth & development</subject><subject>Hibiscus</subject><subject>Hibiscus - chemistry</subject><subject>Humans</subject><subject>Hydrogen peroxide</subject><subject>Hydrogen Peroxide - pharmacology</subject><subject>Illnesses</subject><subject>Lactuca - microbiology</subject><subject>Lactuca sativa var. capitata</subject><subject>Leaves</subject><subject>Lettuce</subject><subject>Malus</subject><subject>Malus - chemistry</subject><subject>methods</subject><subject>Microbial Sensitivity Tests</subject><subject>microbiology</subject><subject>microorganisms</subject><subject>Natural & organic foods</subject><subject>Oils & fats</subject><subject>Olea</subject><subject>Olea - chemistry</subject><subject>olives</subject><subject>organic foods</subject><subject>Pathogens</subject><subject>pharmacology</subject><subject>Plant extracts</subject><subject>Plant Extracts - pharmacology</subject><subject>romaine lettuce</subject><subject>Salmonella</subject><subject>Salmonella enterica</subject><subject>Salmonella enterica - drug effects</subject><subject>Salmonella enterica - growth & development</subject><subject>Salmonella Newport</subject><subject>serotypes</subject><subject>Spinach</subject><subject>Spinacia oleracea</subject><subject>Spinacia oleracea - microbiology</subject><subject>Time Factors</subject><subject>washing</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqFkd1qFDEYhoModq3egUgQhB50av4zOVyK21UWtqCCZyGTySwpmWRNZop7B152s3St4IlHgfC8b_J9DwBvMbpiFPOPiArSINL-uPqyum0wbrBkz8ACK8YahZR8DhZPyBl4VcodQogoIl6CM0IQYi3mC_B7GSc_eptT502ASzv5ez8dYBrgcr8P7hKufeeLncsl3AZ_Xy9M7OH60Oe0cxHeupx--d7BVcrjHMzkUyzQ7IyPZYJfTRhTdCEY6OLksrcGpgi3eWeit3DjzHCAN9m5WF6DF4MJxb05nefg--rTt-t1s9nefL5ebhrLJJ8ai5y0HcfWIkyp7CQzyg64FUJKLJHtOiEtabnliqDeOmoG5XrTdhLV_NDTc3Dx2LvP6efsyqTHOt7xi9GluWhMRctbhRj7P4oIEwIjySv6_h_0Ls051kF0qwQVHClcIfYI1W2Xkt2g99mPJh9qkz461Udh-ihMV6caY12d1ti7U_fcja5_Cv2RWIEPJ8AUa8KQTbS-_OUYr48LTB8ALZaqgQ</recordid><startdate>20111001</startdate><enddate>20111001</enddate><creator>MOORE, Katherine L</creator><creator>PATEL, Jitendra</creator><creator>JARONI, Divya</creator><creator>FRIEDMAN, Mendel</creator><creator>RAVISHANKAR, Sadhana</creator><general>International Association for Food Protection</general><general>Elsevier Limited</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7WY</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>883</scope><scope>88E</scope><scope>88I</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8FL</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FRNLG</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>K9.</scope><scope>L.-</scope><scope>M0F</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>PATMY</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20111001</creationdate><title>Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens</title><author>MOORE, Katherine L ; PATEL, Jitendra ; JARONI, Divya ; FRIEDMAN, Mendel ; RAVISHANKAR, Sadhana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c475t-c0e7cb51cc01337b74a9cf186677170cbb67c285c5920dce3af9eda8b70475fd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Agricultural commodities</topic><topic>antibacterial properties</topic><topic>Antimicrobial agents</topic><topic>Apples</topic><topic>Bacteria</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>chemistry</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>decontamination</topic><topic>Dose-Response Relationship, Drug</topic><topic>drug effects</topic><topic>E coli</topic><topic>Food</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>food pathogens</topic><topic>Food Preservation</topic><topic>Food Preservation - methods</topic><topic>Food safety</topic><topic>fresh produce</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. 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microbiology</topic><topic>Time Factors</topic><topic>washing</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MOORE, Katherine L</creatorcontrib><creatorcontrib>PATEL, Jitendra</creatorcontrib><creatorcontrib>JARONI, Divya</creatorcontrib><creatorcontrib>FRIEDMAN, Mendel</creatorcontrib><creatorcontrib>RAVISHANKAR, Sadhana</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>ABI-INFORM Complete</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Business Premium Collection (Alumni)</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ABI/INFORM Collection</collection><collection>Agriculture Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>PML(ProQuest Medical Library)</collection><collection>ProQuest Science Journals</collection><collection>Environmental Science Database</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MOORE, Katherine L</au><au>PATEL, Jitendra</au><au>JARONI, Divya</au><au>FRIEDMAN, Mendel</au><au>RAVISHANKAR, Sadhana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2011-10-01</date><risdate>2011</risdate><volume>74</volume><issue>10</issue><spage>1676</spage><epage>1683</epage><pages>1676-1683</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Salmonella enterica is one of the most common bacterial pathogens implicated in foodborne outbreaks involving fresh produce in the last decade. In an effort to discover natural antimicrobials for use on fresh produce, the objective of the present study was to evaluate the effectiveness of different antimicrobial plant extract-concentrate formulations on four types of organic leafy greens inoculated with S. enterica serovar Newport. The leafy greens tested included organic romaine and iceberg lettuce, and organic adult and baby spinach. Each leaf sample was washed, dip inoculated with Salmonella Newport (10(6) CFU/ml), and dried. Apple and olive extract formulations were prepared at 1, 3, and 5% concentrations, and hibiscus concentrates were prepared at 10, 20, and 30%. Inoculated leaves were immersed in the treatment solution for 2 min and individually incubated at 4°C. After incubation, samples were taken on days 0, 1, and 3 for enumeration of survivors. Our results showed that the antimicrobial activity was both concentration and time dependent. Olive extract exhibited the greatest antimicrobial activity, resulting in 2- to 3-log CFU/g reductions for each concentration and type of leafy green by day 3. Apple extract showed 1- to 2-log CFU/g reductions by day 3 on various leafy greens. Hibiscus concentrate showed an overall reduction of 1 log CFU/g for all leafy greens. The maximum reduction by hydrogen peroxide (3%) was about 1 log CFU/g. The antimicrobial activity was also tested on the background microflora of organic leafy greens, and reductions ranged from 0 to 2.8 log. This study demonstrates the potential of natural plant extract formulations to inactivate Salmonella Newport on organic leafy greens.</abstract><cop>Des Moines, IA</cop><pub>International Association for Food Protection</pub><pmid>22004815</pmid><doi>10.4315/0362-028X.JFP-11-174</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food protection, 2011-10, Vol.74 (10), p.1676-1683 |
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| subjects | Agricultural commodities antibacterial properties Antimicrobial agents Apples Bacteria bacterial contamination Biological and medical sciences chemistry Colony Count, Microbial Consumer Product Safety decontamination Dose-Response Relationship, Drug drug effects E coli Food food contamination Food industries Food microbiology food pathogens Food Preservation Food Preservation - methods Food safety fresh produce Fruit and vegetable industries Fundamental and applied biological sciences. Psychology growth & development Hibiscus Hibiscus - chemistry Humans Hydrogen peroxide Hydrogen Peroxide - pharmacology Illnesses Lactuca - microbiology Lactuca sativa var. capitata Leaves Lettuce Malus Malus - chemistry methods Microbial Sensitivity Tests microbiology microorganisms Natural & organic foods Oils & fats Olea Olea - chemistry olives organic foods Pathogens pharmacology Plant extracts Plant Extracts - pharmacology romaine lettuce Salmonella Salmonella enterica Salmonella enterica - drug effects Salmonella enterica - growth & development Salmonella Newport serotypes Spinach Spinacia oleracea Spinacia oleracea - microbiology Time Factors washing |
| title | Antimicrobial Activity of Apple, Hibiscus, Olive, and Hydrogen Peroxide Formulations against Salmonella enterica on Organic Leafy Greens |
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