Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes.
Int J Food Microbiol. 2015 Jan 16; 193:59-67.IJ

Abstract

The objective of the present study was to investigate the effectiveness of zein-based coatings in reducing populations of Salmonella enterica serovar Typhimurium and preserving quality of cherry tomatoes. Tomatoes were inoculated with a cocktail of S. Typhimurium LT2 plus three attenuated strains on the smooth skin surface and stem scar area. The zein-based coatings with and without cinnamon (up to 20%) and mustard essential oil or a commercial wax formulation were applied onto tomatoes and the treated fruits were stored at 10 °C for up to 3 weeks. Populations of S. Typhimurium decreased with increased essential oil concentration and storage duration. S. Typhimurium populations on the smooth skin surface were reduced by 4.6 and 2.8 log colony forming units(CFU)/g by the zein coatings with 20% cinnamon and 20% mustard oil, respectively, 5h after coating. The same coating reduced populations of S. Typhimurium to levels below detection limit (1.0 log CFU/g) on the stem scar area of tomato during 7 days of storage at 10 °C. Salmonella populations were not reduced on fruit coated with the commercial wax. All of the coatings resulted in reduced weight loss compared with uncoated control. Compared with the control, loss of firmness and ascorbic acid during storage was prevented by all of the coatings except the zein coating with 20% mustard oil which enhanced softening. Color was not consistently affected by any of the coating treatments during 21 days of storage at 10°C. The results suggest that the zein-based coating containing cinnamon oil might be used to enhance microbial safety and quality of tomato.

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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 300457, China; Tianjin Gasin-Donghui Preservation Technologies Co., Ltd., Tianjin 300457, China.

Fan X

U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA. Electronic address: xuetong.fan@ars.usda.gov.

Li X

Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China.

Jin TZ

U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.

Jia X

Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China.

Mattheis JP

U.S. Department of Agriculture, Agricultural Research Service, Tree Fruit Research Laboratory, Wenatchee, WA 90081, USA.

MeSH

Anti-Infective AgentsCinnamomum zeylanicumColony Count, MicrobialFood MicrobiologyFood PreservationFruitSolanum lycopersicumMicrobial ViabilityMustard PlantOils, VolatilePlant OilsSalmonella typhimuriumZein

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25462924

Citation

Yun, Juan, et al. "Natural Surface Coating to Inactivate Salmonella Enterica Serovar Typhimurium and Maintain Quality of Cherry Tomatoes." International Journal of Food Microbiology, vol. 193, 2015, pp. 59-67.

Yun J, Fan X, Li X, et al. Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes. Int J Food Microbiol. 2015;193:59-67.

Yun, J., Fan, X., Li, X., Jin, T. Z., Jia, X., & Mattheis, J. P. (2015). Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes. International Journal of Food Microbiology, 193, 59-67. https://doi.org/10.1016/j.ijfoodmicro.2014.10.013

Yun J, et al. Natural Surface Coating to Inactivate Salmonella Enterica Serovar Typhimurium and Maintain Quality of Cherry Tomatoes. Int J Food Microbiol. 2015 Jan 16;193:59-67. PubMed PMID: 25462924.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes. AU - Yun,Juan, AU - Fan,Xuetong, AU - Li,Xihong, AU - Jin,Tony Z, AU - Jia,Xiaoyu, AU - Mattheis,James P, Y1 - 2014/10/25/ PY - 2014/04/09/received PY - 2014/10/06/revised PY - 2014/10/11/accepted PY - 2014/12/3/entrez PY - 2014/12/3/pubmed PY - 2015/3/19/medline KW - Color KW - Essential oil KW - Firmness KW - SEM KW - Salmonella KW - Zein SP - 59 EP - 67 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 193 N2 - The objective of the present study was to investigate the effectiveness of zein-based coatings in reducing populations of Salmonella enterica serovar Typhimurium and preserving quality of cherry tomatoes. Tomatoes were inoculated with a cocktail of S. Typhimurium LT2 plus three attenuated strains on the smooth skin surface and stem scar area. The zein-based coatings with and without cinnamon (up to 20%) and mustard essential oil or a commercial wax formulation were applied onto tomatoes and the treated fruits were stored at 10 °C for up to 3 weeks. Populations of S. Typhimurium decreased with increased essential oil concentration and storage duration. S. Typhimurium populations on the smooth skin surface were reduced by 4.6 and 2.8 log colony forming units(CFU)/g by the zein coatings with 20% cinnamon and 20% mustard oil, respectively, 5h after coating. The same coating reduced populations of S. Typhimurium to levels below detection limit (1.0 log CFU/g) on the stem scar area of tomato during 7 days of storage at 10 °C. Salmonella populations were not reduced on fruit coated with the commercial wax. All of the coatings resulted in reduced weight loss compared with uncoated control. Compared with the control, loss of firmness and ascorbic acid during storage was prevented by all of the coatings except the zein coating with 20% mustard oil which enhanced softening. Color was not consistently affected by any of the coating treatments during 21 days of storage at 10°C. The results suggest that the zein-based coating containing cinnamon oil might be used to enhance microbial safety and quality of tomato. SN - 1879-3460 UR - https://www.unboundmedicine.com/medline/citation/25462924/Natural_surface_coating_to_inactivate_Salmonella_enterica_serovar_Typhimurium_and_maintain_quality_of_cherry_tomatoes_ DB - PRIME DP - Unbound Medicine ER -

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Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes.Int J Food Microbiol. 2015 Jan 16; 193:59-67.IJ