Green tea extract: A natural antimicrobial with great potential for controlling native microbiota, Listeria innocua and Escherichia coli in fresh‐cut beet leaves

Antimicrobial effect of green tea (GTE), nisin (Ni), natamycin (Na), and their combinations on native mesophilic bacteria (MAB), Enterobacteriaceae (EB), and molds and yeast (M&Y) of fresh‐cut beet leaves and on inoculated Listeria innocua (LI) and Escherichia coli (EC) were determined during st...

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Bibliographic Details
Published in:Journal of food safety 2018-02, Vol.38 (1), p.n/a
Main Authors: Fernández, María Verónica, Agüero, María Victoria, Jagus, Rosa Juana
Format: Article
Language:English
Subjects:
Additives
Antiinfectives and antibacterials
Antimicrobial agents
Bacteria
Dairy products
E coli
Escherichia coli
Food safety
Green products
Green tea
Leaves
Listeria
Listeria innocua
Liver
Mesophilic bacteria
Microbiota
Microorganisms
Natamycin
Nisin
Spoilage
Storage
Tea
Vegetables
Yeast
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Summary:Antimicrobial effect of green tea (GTE), nisin (Ni), natamycin (Na), and their combinations on native mesophilic bacteria (MAB), Enterobacteriaceae (EB), and molds and yeast (M&Y) of fresh‐cut beet leaves and on inoculated Listeria innocua (LI) and Escherichia coli (EC) were determined during storage at 15 °C. Individual treatments with Ni and Na were not effective in reducing nor controlling native microbiota. Conversely, treatments containing GTE 5% reduced MAB and EB initial counts to values below detection limit (DL = 1 log UFC/g) for 24 hr. The most effective treatment for M&Y was the combination of GTE with Na, which maintained the counts in undetectable values (
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12374