Inhibition of Escherichia coli O157:H7 and Salmonella enterica Isolates on Spinach Leaf Surfaces Using Eugenol-Loaded Surfactant Micelles

Spinach and other leafy green vegetables have been linked to foodborne disease outbreaks of O157:H7 and around the globe. In this study, the antimicrobial activities of surfactant micelles formed from the anionic surfactant sodium dodecyl sulfate (SDS), SDS micelle-loaded eugenol (1.0% eugenol), 1.0...

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Bibliographic Details
Published in:Foods 2019-11, Vol.8 (11), p.575
Main Authors: Ruengvisesh, Songsirin, Kerth, Chris R, Taylor, T Matthew
Format: Article
Language:English
Subjects:
Communication
enteric pathogens
leafy greens
micelles
plant-derived antimicrobial
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Summary:Spinach and other leafy green vegetables have been linked to foodborne disease outbreaks of O157:H7 and around the globe. In this study, the antimicrobial activities of surfactant micelles formed from the anionic surfactant sodium dodecyl sulfate (SDS), SDS micelle-loaded eugenol (1.0% eugenol), 1.0% free eugenol, 200 ppm free chlorine, and sterile water were tested against the human pathogens O157:H7 and Saintpaul, and naturally occurring microorganisms, on spinach leaf surfaces during storage at 5 °C over 10 days. Spinach samples were immersed in antimicrobial treatment solution for 2.0 min at 25 °C, after which treatment solutions were drained off and samples were either subjected to analysis or prepared for refrigerated storage. Whereas empty SDS micelles produced moderate reductions in counts of both pathogens (2.1-3.2 log CFU/cm ), free and micelle-entrapped eugenol treatments reduced pathogens by >5.0 log CFU/cm to below the limit of detection (
ISSN:2304-8158
2304-8158
DOI:10.3390/foods8110575