Clove bud essential oil emulsion containing benzethonium chloride inactivates Salmonella Typhimurium and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage

In this study, positively charged clove bud essential oil (CB)/benzethonium chloride (BEC) emulsion (CBB, 0.02% CB + 0.002% BEC) was used to inactivate Salmonella Typhimurium and Listeria monocytogenes inoculated on fresh-cut pak choi (FCPC). CBB treatment reduced the populations of S. Typhimurium a...

Full description

Saved in:
Bibliographic Details
Published in:Food control 2019-06, Vol.100, p.17-23
Main Authors: Park, Jun-Beom, Kang, Ji-Hoon, Song, Kyung Bin
Format: Article
Language:English
Subjects:
Benzethonium chloride
Clove bud essential oil
Essential oil emulsion
Foodborne pathogen
Fresh-cut pak choi
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, positively charged clove bud essential oil (CB)/benzethonium chloride (BEC) emulsion (CBB, 0.02% CB + 0.002% BEC) was used to inactivate Salmonella Typhimurium and Listeria monocytogenes inoculated on fresh-cut pak choi (FCPC). CBB treatment reduced the populations of S. Typhimurium and L. monocytogenes by 1.97 and 2.00 log CFU/g, respectively. The log reductions by CBB were greater than those by sodium hypochlorite at the same concentration (0.02%). Inactivation of the two pathogens on the FCPC surface was confirmed by scanning electron microscopy. In addition, after CBB treatment, the number of total aerobic bacteria on FCPC packaged with polyamide multi-layer films was significantly (p 
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2019.01.001