Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce
Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300ppm of free chlorine), Citrox® (containing citric acid and phenolic compounds [bioflavonoids] as active ingredients), vinegar, lactic acid, and double combinations of Citrox, lactic acid and oregano were evaluated against...
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| Veröffentlicht in: | International journal of food microbiology 2016-03, Vol.220, p.6-18 |
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| creator | Poimenidou, Sofia V. Bikouli, Vasiliki C. Gardeli, Chryssavgi Mitsi, Christina Tarantilis, Petros A. Nychas, George-John Skandamis, Panagiotis N. |
| description | Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300ppm of free chlorine), Citrox® (containing citric acid and phenolic compounds [bioflavonoids] as active ingredients), vinegar, lactic acid, and double combinations of Citrox, lactic acid and oregano were evaluated against Escherichia coli O157:H7 and total mesophilic microbiota on fresh-cut spinach and lettuce and for their impact on color of treated vegetables. Spinach and lettuce leaves were inoculated with E. coli O157:H7 to a level of 5–6logCFU/g and immersed in washing solutions for 2 or 5min at 20°C, followed by rinsing with ice water (30s). Bacterial populations on vegetables were enumerated immediately after washing and after storage of the samples at 5°C for 7days under 20% CO2: 80% N2. No significant post-washing microbial reductions were achieved by chlorinated water, whereas after storage total microbiota was increased by 2.4logCFU/g on lettuce. Vinegar wash was the most effective treatment causing E. coli O157:H7 reductions of 1.8–4.3logCFU/g. During storage, pathogen was further decreased to below the detection limit level ( |
| doi_str_mv | 10.1016/j.ijfoodmicro.2015.12.013 |
| format | Article |
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•E. coli O157:H7 and total mesophilic microbiota tested after treatment and storage of fresh lettuce and spinach.•Commercial and alternative washings were compared.•Oregano aqueous extract effectively reduced E. coli O157:H7 on lettuce.•Combined washing treatments maintained the pathogen at the lowest level.•Vinegar was the most effective treatment against pathogen and TVC.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2015.12.013</identifier><identifier>PMID: 26773252</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Acetic Acid - pharmacology ; Anti-Infective Agents - pharmacology ; Colony Count, Microbial ; Color ; Combined treatments ; Decontamination ; Escherichia coli ; Escherichia coli O157 - drug effects ; Escherichia coli O157:H7 ; Food Handling - methods ; Food Microbiology ; Lactuca - microbiology ; Lactuca - standards ; Lettuce ; Natural antimicrobials ; Origanum ; Origanum - chemistry ; Origanum vulgare ; Plant Extracts - pharmacology ; Spinach ; Spinacia oleracea ; Spinacia oleracea - microbiology ; Spinacia oleracea - standards</subject><ispartof>International journal of food microbiology, 2016-03, Vol.220, p.6-18</ispartof><rights>2016 Elsevier B.V.</rights><rights>Copyright © 2016 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c410t-879653e29d9a5dc7bd2800247657a9132b9eb050e73b0d0807faaa4b6324e7643</citedby><cites>FETCH-LOGICAL-c410t-879653e29d9a5dc7bd2800247657a9132b9eb050e73b0d0807faaa4b6324e7643</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2015.12.013$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26773252$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Poimenidou, Sofia V.</creatorcontrib><creatorcontrib>Bikouli, Vasiliki C.</creatorcontrib><creatorcontrib>Gardeli, Chryssavgi</creatorcontrib><creatorcontrib>Mitsi, Christina</creatorcontrib><creatorcontrib>Tarantilis, Petros A.</creatorcontrib><creatorcontrib>Nychas, George-John</creatorcontrib><creatorcontrib>Skandamis, Panagiotis N.</creatorcontrib><title>Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Aqueous extract of Origanum vulgare (oregano), sodium hypochlorite (60 and 300ppm of free chlorine), Citrox® (containing citric acid and phenolic compounds [bioflavonoids] as active ingredients), vinegar, lactic acid, and double combinations of Citrox, lactic acid and oregano were evaluated against Escherichia coli O157:H7 and total mesophilic microbiota on fresh-cut spinach and lettuce and for their impact on color of treated vegetables. Spinach and lettuce leaves were inoculated with E. coli O157:H7 to a level of 5–6logCFU/g and immersed in washing solutions for 2 or 5min at 20°C, followed by rinsing with ice water (30s). Bacterial populations on vegetables were enumerated immediately after washing and after storage of the samples at 5°C for 7days under 20% CO2: 80% N2. No significant post-washing microbial reductions were achieved by chlorinated water, whereas after storage total microbiota was increased by 2.4logCFU/g on lettuce. Vinegar wash was the most effective treatment causing E. coli O157:H7 reductions of 1.8–4.3logCFU/g. During storage, pathogen was further decreased to below the detection limit level (<2logCFU/g) and total microbiota exhibited the highest reductions compared to other treatments. Lactic acid reduced pathogen by 1.6–3.7logCFU/g after washing; however levels of total microbiota increased by up to 2logCFU/g on packaged lettuce during storage. Washing lettuce samples with oregano for 2min resulted in 2.1logCFU/g reduction of E. coli O157:H7. When Citrox was combined with oregano, 3.7–4.0logCFU/g reduction was achieved on spinach and lettuce samples, with no significant effect on color parameters. Additionally, rinsing with ice water after decontamination treatments contributed to maintenance of color of the treated vegetables. In conclusion, the results indicated that vinegar, lactic acid or oregano aqueous extract alone or in combination, as alternative washing solutions to chlorine, may be effectively used to control E. coli O157:H7 and sustain acceptable appearance of fresh cut spinach and lettuce.
•E. coli O157:H7 and total mesophilic microbiota tested after treatment and storage of fresh lettuce and spinach.•Commercial and alternative washings were compared.•Oregano aqueous extract effectively reduced E. coli O157:H7 on lettuce.•Combined washing treatments maintained the pathogen at the lowest level.•Vinegar was the most effective treatment against pathogen and TVC.</description><subject>Acetic Acid - pharmacology</subject><subject>Anti-Infective Agents - pharmacology</subject><subject>Colony Count, Microbial</subject><subject>Color</subject><subject>Combined treatments</subject><subject>Decontamination</subject><subject>Escherichia coli</subject><subject>Escherichia coli O157 - drug effects</subject><subject>Escherichia coli O157:H7</subject><subject>Food Handling - methods</subject><subject>Food Microbiology</subject><subject>Lactuca - microbiology</subject><subject>Lactuca - standards</subject><subject>Lettuce</subject><subject>Natural antimicrobials</subject><subject>Origanum</subject><subject>Origanum - chemistry</subject><subject>Origanum vulgare</subject><subject>Plant Extracts - pharmacology</subject><subject>Spinach</subject><subject>Spinacia oleracea</subject><subject>Spinacia oleracea - microbiology</subject><subject>Spinacia oleracea - standards</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUGP0zAQhS0EYsvCX0DmxoGUsZ3EDTdUFRZppb3A2XKcydYlsYvtrMQP4n8y2xbEkZPH9nvv0-gx9kbAWoBo3x_W_jDGOMzepbiWIJq1kGsQ6glbiY3uKlW38JStSLupRAvNFXuR8wEAGqXgObuSrdZKNnLFfu3GEV3hceTZh_sJeUzcxbn3AQfu9kgMO3EbBh5sWdJpLv5E7j3dfCiYHpDeYsg8Br7L5Ere7b2loMnzO9HoDzf6HS-xkOFipfmUShIiEv5o3Xd7T9B89MG6_el3wlIWhy_Zs9FOGV9dzmv27dPu6_amur37_GX78bZytYBS0epto1B2Q2ebwel-kBsAWeu20bYTSvYd9tAAatXDABvQo7W27lsla9Rtra7Z23PuMcUfC-ZiZp8dTpMNGJdshO6gq0XXapJ2Zyltk3PC0RyTn236aQSYx5bMwfzTknlsyQhpqCXyvr5gln7G4a_zTy0k2J4FSMs-eEwmO4_B4eATtWWG6P8D8xvs-atL</recordid><startdate>20160302</startdate><enddate>20160302</enddate><creator>Poimenidou, Sofia V.</creator><creator>Bikouli, Vasiliki C.</creator><creator>Gardeli, Chryssavgi</creator><creator>Mitsi, Christina</creator><creator>Tarantilis, Petros A.</creator><creator>Nychas, George-John</creator><creator>Skandamis, Panagiotis N.</creator><general>Elsevier B.V</general><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>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20160302</creationdate><title>Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce</title><author>Poimenidou, Sofia V. ; 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Spinach and lettuce leaves were inoculated with E. coli O157:H7 to a level of 5–6logCFU/g and immersed in washing solutions for 2 or 5min at 20°C, followed by rinsing with ice water (30s). Bacterial populations on vegetables were enumerated immediately after washing and after storage of the samples at 5°C for 7days under 20% CO2: 80% N2. No significant post-washing microbial reductions were achieved by chlorinated water, whereas after storage total microbiota was increased by 2.4logCFU/g on lettuce. Vinegar wash was the most effective treatment causing E. coli O157:H7 reductions of 1.8–4.3logCFU/g. During storage, pathogen was further decreased to below the detection limit level (<2logCFU/g) and total microbiota exhibited the highest reductions compared to other treatments. Lactic acid reduced pathogen by 1.6–3.7logCFU/g after washing; however levels of total microbiota increased by up to 2logCFU/g on packaged lettuce during storage. Washing lettuce samples with oregano for 2min resulted in 2.1logCFU/g reduction of E. coli O157:H7. When Citrox was combined with oregano, 3.7–4.0logCFU/g reduction was achieved on spinach and lettuce samples, with no significant effect on color parameters. Additionally, rinsing with ice water after decontamination treatments contributed to maintenance of color of the treated vegetables. In conclusion, the results indicated that vinegar, lactic acid or oregano aqueous extract alone or in combination, as alternative washing solutions to chlorine, may be effectively used to control E. coli O157:H7 and sustain acceptable appearance of fresh cut spinach and lettuce.
•E. coli O157:H7 and total mesophilic microbiota tested after treatment and storage of fresh lettuce and spinach.•Commercial and alternative washings were compared.•Oregano aqueous extract effectively reduced E. coli O157:H7 on lettuce.•Combined washing treatments maintained the pathogen at the lowest level.•Vinegar was the most effective treatment against pathogen and TVC.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>26773252</pmid><doi>10.1016/j.ijfoodmicro.2015.12.013</doi><tpages>13</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2016-03, Vol.220, p.6-18 |
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| subjects | Acetic Acid - pharmacology Anti-Infective Agents - pharmacology Colony Count, Microbial Color Combined treatments Decontamination Escherichia coli Escherichia coli O157 - drug effects Escherichia coli O157:H7 Food Handling - methods Food Microbiology Lactuca - microbiology Lactuca - standards Lettuce Natural antimicrobials Origanum Origanum - chemistry Origanum vulgare Plant Extracts - pharmacology Spinach Spinacia oleracea Spinacia oleracea - microbiology Spinacia oleracea - standards |
| title | Effect of single or combined chemical and natural antimicrobial interventions on Escherichia coli O157:H7, total microbiota and color of packaged spinach and lettuce |
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