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Reduction of Salmonella enterica contamination on grape tomatoes by washing with thyme oil, thymol, and carvacrol as compared with chlorine treatment.
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In recent years, multistate outbreaks of Salmonella enterica serovars were traced to tomatoes and resulted in serious economic loss for the tomato industry and decreased consumer confidence in the safety of tomato produce. Purified compounds derived from essential oils such as thymol and carvacrol
Reductions of Salmonella enterica on chicken breast by thymol, acetic acid, sodium dodecyl sulfate or hydrogen peroxide combinations as compared to chlorine wash.
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Poultry products are important vehicles for Salmonella transmission to humans and have been incriminated in several Salmonella outbreaks. Thymol (THY) from thyme oil has wide inhibitory effects against foodborne pathogens including Salmonella, and has shown great potential as a natural alternative
Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce.
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The main aim of this work was to evaluate, at pilot scale in an industrial environment, the effects of the biocontrol agent Lactococcus lactis CBM21 and thyme essential oil compared to chlorine, used in the washing step of fresh-cut lamb's lettuce, on the microbiota and its changes in relation to
Essential Oil Emulsions as Postharvest Sanitizers To Mitigate Salmonella Cross-Contamination on Peppers.
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Alternative postharvest sanitizers to chlorine are of increasing interest for many organic growers and consumers. An emulsion of clove bud oil (CBO; 0.2 and 0.5%) or thyme oil (0.2 and 0.5%) was evaluated as a sanitizer for produce washing against a five-serovar cocktail of Salmonella on snacking
Antimicrobial effects of hypochlorite on Escherichia coli in water and selected vegetables.
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In this study, the antimicrobial effects of hypochlorite (HOCl) on Escherichia coli in tap water were investigated. The effects of 0.1% thyme oil and 100 mg/L HOCl on E. coli on vegetables (lettuce, parsley leafs, and red pepper) were also studied. E. coli was reduced by 2.54, 3.33, 3.93, 4.87, and
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