Use of Essential Oil Emulsions to Control Escherichia coli O157:H7 in the Postharvest Washing of Lettuce

Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions containing oregano (OR; ) and winter savory (WS; ) EO...

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Bibliographic Details
Published in:Foods 2023-06, Vol.12 (13), p.2571
Main Authors: Pizzo, Jessica Santos, Pelvine, Raira Andrade, da Silva, Andre Luiz Biscaia Ribeiro, Mikcha, Jane Martha Graton, Visentainer, Jesui Vergilio, Rodrigues, Camila
Format: Article
Language:English
Subjects:
Acids
Antimicrobial agents
Bacteria
Chlorine
Contamination
E coli
Emulsions
Escherichia coli
Essential oils
Food science
Horticulture
Laboratories
Lettuce
Microorganisms
Mixtures
Oregano
Pathogens
Peracetic acid
peroxyacetic acid
postharvest wash
produce safety
sanitizer
Sanitizers
Satureja montana
Vegetables
Washing
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Summary:Essential oils (EOs) have strong antibacterial properties and can be potential sanitizers to reduce pathogen load and prevent cross-contamination during postharvest washing. The objective of this study was to investigate the efficacy of emulsions containing oregano (OR; ) and winter savory (WS; ) EOs at different concentrations (0.94 and 1.88 µL/mL) and storage times (0 h, 24 h, and 7 days), in reducing O157:H7 on the surface of three types of lettuce (romaine, crisphead, and butterhead). The EO emulsions were compared with one no-rinse treatment and three rinse treatments using water, 200 ppm chlorine, and 80 ppm peroxyacetic acid (PAA), respectively, in a simulated washing system. The results showed that while the EO emulsions significantly reduced O157:H7 on crisphead lettuce over time, not all treatments were effective for romaine and butterhead lettuce. The mixture of OR and WS at concentrations of 0.94 and 1.88 µL/mL was found to be the most effective in reducing O157:H7 on inoculated lettuce, resulting in reductions of 3.52 and 3.41 log CFU/g, respectively. Furthermore, the PAA and the mixture of OR and WS at 1.88 µL/mL effectively limited bacterial cross-contamination close to the detection limit for all lettuce types during all storage times. These results suggest that OR and WS EOs could serve as potential alternatives to chemical sanitizers for postharvest lettuce washing.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12132571