Title: Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils
Authors: Yun J, Fan X, Li X
Journal: J Food Sci
Accepted date: 2012 Dec 10
Interpretive summary: Fresh tomatoes have been linked with a number of Salmonella outbreaks since 1998 in the United States. Techniques that can effectively inactivate the bacterial pathogen are needed. In the study, essential oils and their major components used as gaseous antimicrobial were investigated for their efficacy in inactivating the bacterium. Results revealed that Salmonella population on tomato fruit could be reduced by more than 99.99% without negatively impacting fruit quality after treatment with the naturally occurring plant extracts and their major constitutes. Therefore, gaseous essential oils provide effective alternatives to synthetic chemical sanitizers for the produce industry to enhance the microbial safety of tomatoes.
Publication date: 2013 Mar
Related projects: Integrated Approach to Process and Package Technologies