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Antimicrobial Effects of Nisin, Essential Oil, and γ‐Irradiation Treatments against High Load of Salmonella typhimurium on Mini‐carrots
Author(s) -
NdotiNembe Aude,
Vu Khanh Dang,
Han Jaejoon,
Doucet Nicolas,
Lacroix Monique
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12918
Subject(s) - nisin , carvacrol , food science , chemistry , essential oil , bacteriocin , salmonella , food preservation , antimicrobial , human decontamination , bacteria , biology , waste management , genetics , organic chemistry , engineering
Abstract This study aimed at using essential oil (EO) alone or combined EO with nisin and γ‐irradiation to control Salmonella Typhimurium during the refrigerated storage of mini‐carrots. Peeled mini‐carrots were inoculated with S . Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of 10 3 IU/mL; (ii) mountain savory EO solution at 0.35%; (iii) carvacrol solution at 0.35%; (iv) mountain savory EO at 0.35% plus nisin solution of 10 3 IU/mL; or (v) carvacrol at 0.35% plus nisin solution of 10 3 IU/mL. Coated mini‐carrots were then irradiated at 0.5 or 1.0 kGy and compared to an unirradiated control sample. Samples were kept at 4 °C and microbial analyses were conducted at days 1, 3, 6, and 9. The results showed that mini‐carrots coated by carvacrol plus nisin solution or mountain savory EO plus nisin solution in combination with irradiation at 1.0 kGy completely eliminated S . Typhimurium to under the detection limit during the storage. Thus, the combined treatments using carvacrol plus nisin or mountain savory EO plus nisin coating solution and irradiation at 1.0 kGy could be used as an effective method for controlling S . Typhimurium in mini‐carrots.