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Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils.
J Food Sci. 2013 Mar; 78(3):M458-64.JF

Abstract

The antimicrobial activity of the essential oils (EOs) from cinnamon bark, oregano, mustard, and of their major components cinnamaldehyde, carvacrol, and allyl isothiocyanate (AIT) was evaluated as a gaseous treatment to reduce Salmonella enterica serovar Typhimurium in vitro and on tomatoes. In vitro tests showed that mustard EO and AIT had the greatest inhibition of Salmonella, followed by cinnamon EO and cinnamaldehyde, while oregano and carvacrol showed the least inhibition. Scanning electron microscopy images of S. Typhimurium on tomatoes suggest that the EOs and their major components damaged the bacteria, and the damage was more obvious after posttreatment storage at 10 °C for 4 and 7 d. Salmonella on inoculated tomatoes was reduced by more than 5 log colony forming units (CFU)/g by mustard EO and AIT, by 4.56 and 3.79 log CFU/g following cinnamon EO and cinnamaldehyde treatments, respectively, and 1.54 and 3.37 log CFU/g after oregano EO and carvacrol treatments, respectively. Mustard EO and AIT induced discoloration, softening, and loss of the vitamin C and lycopene during 21 d of storage at 10 °C, while treatment with cinnamon EO and cinnamaldehyde did not result in significant changes in tomato quality. Tomatoes treated with oregano EO had better quality than nontreated samples after storage. Therefore, treatment with cinnamon and oregano EO and their major components appeared to be feasible for inactivation of Salmonella on tomatoes and maintaining quality.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Yun J
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, P R China.
Fan X
No affiliation info available
Li X
No affiliation info available

MeSH

AcroleinAnti-Bacterial AgentsAscorbic AcidCinnamomum zeylanicumColony Count, MicrobialCymenesFood ContaminationFood MicrobiologyFood PreservationFood StorageIsothiocyanatesLycopersicon esculentumMonoterpenesMustard PlantOils, VolatileOriganumPlant ExtractsSalmonella typhimurium

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23398191

Citation

Yun, Juan, et al. "Inactivation of Salmonella Enterica Serovar Typhimurium and Quality Maintenance of Cherry Tomatoes Treated With Gaseous Essential Oils." Journal of Food Science, vol. 78, no. 3, 2013, pp. M458-64.
Yun J, Fan X, Li X. Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils. J Food Sci. 2013;78(3):M458-64.
Yun, J., Fan, X., & Li, X. (2013). Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils. Journal of Food Science, 78(3), M458-64. https://doi.org/10.1111/1750-3841.12052
Yun J, Fan X, Li X. Inactivation of Salmonella Enterica Serovar Typhimurium and Quality Maintenance of Cherry Tomatoes Treated With Gaseous Essential Oils. J Food Sci. 2013;78(3):M458-64. PubMed PMID: 23398191.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils. AU - Yun,Juan, AU - Fan,Xuetong, AU - Li,Xihong, Y1 - 2013/02/08/ PY - 2012/10/01/received PY - 2012/12/07/accepted PY - 2013/2/13/entrez PY - 2013/2/13/pubmed PY - 2013/9/21/medline SP - M458 EP - 64 JF - Journal of food science JO - J Food Sci VL - 78 IS - 3 N2 - The antimicrobial activity of the essential oils (EOs) from cinnamon bark, oregano, mustard, and of their major components cinnamaldehyde, carvacrol, and allyl isothiocyanate (AIT) was evaluated as a gaseous treatment to reduce Salmonella enterica serovar Typhimurium in vitro and on tomatoes. In vitro tests showed that mustard EO and AIT had the greatest inhibition of Salmonella, followed by cinnamon EO and cinnamaldehyde, while oregano and carvacrol showed the least inhibition. Scanning electron microscopy images of S. Typhimurium on tomatoes suggest that the EOs and their major components damaged the bacteria, and the damage was more obvious after posttreatment storage at 10 °C for 4 and 7 d. Salmonella on inoculated tomatoes was reduced by more than 5 log colony forming units (CFU)/g by mustard EO and AIT, by 4.56 and 3.79 log CFU/g following cinnamon EO and cinnamaldehyde treatments, respectively, and 1.54 and 3.37 log CFU/g after oregano EO and carvacrol treatments, respectively. Mustard EO and AIT induced discoloration, softening, and loss of the vitamin C and lycopene during 21 d of storage at 10 °C, while treatment with cinnamon EO and cinnamaldehyde did not result in significant changes in tomato quality. Tomatoes treated with oregano EO had better quality than nontreated samples after storage. Therefore, treatment with cinnamon and oregano EO and their major components appeared to be feasible for inactivation of Salmonella on tomatoes and maintaining quality. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/23398191/Inactivation_of_Salmonella_enterica_serovar_Typhimurium_and_quality_maintenance_of_cherry_tomatoes_treated_with_gaseous_essential_oils_ L2 - https://doi.org/10.1111/1750-3841.12052 DB - PRIME DP - Unbound Medicine ER -