Some conventional and latent anti-listerial effects of essential oils,herbs, carrot and cabbage in fresh-cut vegetable systems |
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| Institution: | 1. Division of Milk Biotechnology, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159C St, 02-787 Warsaw, Poland;2. Prof. Wac?aw D?browski Institute of Agricultural and Food Biotechnology, Inter-Department Problem Group for Dairy Industries, Rakowiecka 36 St, 02-532 Warsaw, Poland;3. Department of Preclinical Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8 St, 02-787 Warsaw, Poland;1. Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Thailand;2. School of Allied Health Sciences, Walailak University, Thailand;3. School of Engineering and Technology, Walailak University, Thailand;4. Research Center of Excellence in Innovation of Essential Oil, Walailak University, Thailand;1. Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via C.R. Lerici 1, 64023, Mosciano Stazione, TE, Italy;2. Local Health Center, Food Safety and Veterinary Inspection Service, Circonvallazione Ragusa 1, 64100, Teramo, Italy;1. Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece;2. Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, 11451 Al-Riyadh, Saudi Arabia;3. Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Cairo 11221, Egypt;4. Human Nutrition Department, College of Health Sciences, Qatar University, P.O.Box: 2713, Doha, Qatar;5. Department of Clinical Nutrition and Dietetics, Research Institute of Medical and Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates;6. Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan;7. Department of Microbiology, Faculty of Medicine, School of Health Sciences, University of Ioannina, 45110 Ioannina, Greece |
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| Abstract: | The anti-listerial effectiveness of selected essential oils (EOs) and shredded fresh herbs (thyme, oregano and rosemary) was examined on a range of modified atmosphere packaged fresh-cut vegetables (lettuce, carrot discs, cabbage and dry coleslaw mix). Anti-listerial effects were in the order: thyme EO > oregano EO > rosemary herb > rosemary EO. While thyme EO demonstrated the best anti-listerial effect, direct application of all the EOs damaged product appearance. Shredded fresh rosemary herb appeared to have a major anti-listerial effect, but shredded fresh thyme and oregano showed no anti-listerial effects. However, fresh rosemary herb was only effective in fresh-cut products when it was stomached with the product prior to microbial analysis. The effectiveness of these antimicrobials varied depending on the product type. Greater anti-listerial effects were recorded on carrot discs and shredded cabbage than on shredded lettuce. Adding shredded carrot to packages enhanced the apparent anti-listerial effects, suggesting a synergistic effect between carrot and rosemary. |
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