Decontamination of iceberg lettuce by some plant hydrosols

Hydrosols are byproducts obtained by steam distillation of plant materials. In this study, six hydrosols obtained from thyme (Thymus vulgaris L.), summer savory (Satureja hortensis L.), rosemary (Rosmarinus officinalis L.), salvia (Salvia officinalis L.), sideritis (Sideritis canariensis L.), oregan...

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Bibliographic Details
Published in:Food science & technology 2016-12, Vol.74, p.48-54
Main Authors: Ozturk, Ismet, Tornuk, Fatih, Caliskan-Aydogan, Oznur, Durak, M. Zeki, Sagdic, Osman
Format: Article
Language:English
Subjects:
Antimicrobial
Fresh-cut vegetables
Sensorial
Thyme hydrosol
Washing
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Summary:Hydrosols are byproducts obtained by steam distillation of plant materials. In this study, six hydrosols obtained from thyme (Thymus vulgaris L.), summer savory (Satureja hortensis L.), rosemary (Rosmarinus officinalis L.), salvia (Salvia officinalis L.), sideritis (Sideritis canariensis L.), oregano (Origanum onites L.) and bay leaf (Laurus nobilis L.) were used for decontamination of fresh-cut iceberg lettuce inoculated with Salmonella enterica subsp. enterica serovar. Typhimurium, Listeria monocytogenes and Escherichia coli O157:H7. Volatile composition of the hydrosols and sensorial properties of hydrosol-treated lettuce were also investigated. Thyme and summer savory hydrosols achieved ∼3–4 log reductions on all bacterial strains tested while significant (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2016.06.067