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Green tea extract: A natural antimicrobial with great potential for controlling native microbiota, Listeria innocua and Escherichia coli in fresh‐cut beet leaves
Author(s) -
Fernández María Verónica,
Agüero María Victoria,
Jagus Rosa Juana
Publication year - 2018
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12374
Subject(s) - nisin , antimicrobial , food science , listeria , green tea extract , escherichia coli , biology , listeria monocytogenes , chemistry , microbiology and biotechnology , bacteria , green tea , biochemistry , genetics , gene
Antimicrobial effect of green tea (GTE), nisin (Ni), natamycin (Na), and their combinations on native mesophilic bacteria (MAB), Enterobacteriaceae (EB), and molds and yeast (M&Y) of fresh‐cut beet leaves and on inoculated Listeria innocua (LI) and Escherichia coli (EC) were determined during storage at 15 °C. Individual treatments with Ni and Na were not effective in reducing nor controlling native microbiota. Conversely, treatments containing GTE 5% reduced MAB and EB initial counts to values below detection limit (DL = 1 log UFC/g) for 24 hr. The most effective treatment for M&Y was the combination of GTE with Na, which maintained the counts in undetectable values (