Disinfection of Produce Using Stabilized Emulsions of White Mustard Essential Oil and Chlorine Wash
Fresh produce has been linked to more than 30 outbreaks per year on average in the US from 1998-2016. Essential oils possess antimicrobial properties and are screened as a potential alternative to conventional disinfectants. The aim of the study was to determine the optimum sucrose palmitate: soy lecithin (SP:SL) ratio to disperse White mustard essential oil (WMEO) and evaluate the inhibitory effect of WMEO microemulsions against Escherichia coli in fresh lettuce compared to chlorine wash. The experiment was divided in three phases: formulation of emulsions using WMEO and SP:SL, macrodilution assay against E. coli in tryptic soy broth (TSB) and in fresh lettuce. In phase I stability of WMEO concentrations was measured visually in different SP:SL ratios ordered in a factorial arrangement in a 24-hour period. A Randomized Complete Block Design was used for phase II and III with duplicate for treatments and performed in triplicate for each phase. Results showed that a 5:5 ratio of SP:SL was able to disperse 3 and 5% of WMEO and maintain an emulsion the longest in a 24 hr period. In addition, 0.84% WMEO was able to reduce 2.7-2.9 Log CFU in the population of E. coli in TSB at 22 °C. Finally, 1% WMEO and Sodium hypochlorite (150 ppm) were the most effective treatments and caused a 2 Log reduction in E. coli population after simulating a commercial wash of lettuce. Results showed that WMEO is a suitable disinfection alternative to conventional chlorine solutions for lettuce.
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| Format: | Thesis biblioteca |
| Language: | eng |
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Zamorano: Escuela Agrícola Panamericana, 2019.
2019
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| Subjects: | Antimicrobial, Escherichia coli, Fresh produce, Vegetales frescos, Antimicrobiano, |
| Online Access: | https://bdigital.zamorano.edu/handle/11036/6495 |
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