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The use of an antimicrobial citrus vapour to reduce Enterococcus sp. on salad products
Author(s) -
Fisher K.,
Phillips C.,
McWatt L.
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01992.x
Subject(s) - antimicrobial , enterococcus faecalis , enterococcus faecium , food science , antibiotics , biology , chemistry , bacteria , microbiology and biotechnology , staphylococcus aureus , genetics
Summary Citrus essential oils (EOs) have an antimicrobial effect against a range of food poisoning causing bacteria. A blend of citrus EO vapour against vancomycin resistant (VRE) and vancomycin susceptible (VSE) Enterococcus faecium and Enterococcus faecalis on lettuce and cucumber was assessed. Food samples were subjected to the vapour for 45 s in a 600‐L vapour chamber at 25 °C. Microbial counts were taken directly after the foodstuff was removed and at various times thereafter. Results show that the initial load per sample was reduced by 3.69–4.14 log 10 and 3.80–4.40 log 10 for VRE and VSE strains, respectively; reductions were maintained for 6 h. Sensory panel testing demonstrated that there were no significant changes in taste. Growing demand from changes in legislation, consumer trends and increasing isolation of antibiotic resistant pathogens, means that alternatives to chemical‐based bactericides need to be found and the antimicrobial citrus vapour may provide the answer.