TY - JOUR
T1 - Edible films containing carvacrol and cinnamaldehyde inactivate Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags
AU - Zhu, Libin
AU - Olsen, Carl
AU - McHugh, Tara
AU - Friedman, Mendel
AU - Levin, Carol E.
AU - Jaroni, Divya
AU - Ravishankar, Sadhana
N1 - Funding Information:
This work was supported by the U.S. Department of Agriculture‐ National Institute of Food and Agriculture‐Organic Research and Extension Initiative Competitive Grant no. 2010‐51300‐21760.
Funding Information:
This work was supported by the U.S. Department of Agriculture- National Institute of Food and Agriculture-Organic Research and Extension Initiative Competitive Grant no. 2010-51300-21760.
Publisher Copyright:
© 2020 Wiley Periodicals, Inc.
PY - 2020/4/1
Y1 - 2020/4/1
N2 - The antimicrobial effects of apple-, carrot-, and hibiscus-based edible films containing carvacrol and cinnamaldehyde against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags were investigated. Fresh-cut Romaine and Iceberg lettuce, and mature and baby spinach leaves were inoculated with E. coli O157:H7 and placed into Ziploc® bags. Edible films were then added to the bags, which were stored at 4°C. The evaluation of samples taken at days 0, 3, and 7 showed that on all leafy greens, 3% carvacrol-containing films had the greatest effect against E. coli O157:H7, reducing the bacterial population by about 5 log CFU/g on day 0. All three types of 3% carvacrol-containing films reduced E. coli O157:H7 by about 5 log CFU/g at day 0. The 1.5% carvacrol-containing films reduced E. coli O157:H7 by 1–4 logs CFU/g at day 7. Films with 3% cinnamaldehyde showed reduction of 0.6–3 logs CFU/g on different leafy greens.
AB - The antimicrobial effects of apple-, carrot-, and hibiscus-based edible films containing carvacrol and cinnamaldehyde against Escherichia coli O157:H7 on organic leafy greens in sealed plastic bags were investigated. Fresh-cut Romaine and Iceberg lettuce, and mature and baby spinach leaves were inoculated with E. coli O157:H7 and placed into Ziploc® bags. Edible films were then added to the bags, which were stored at 4°C. The evaluation of samples taken at days 0, 3, and 7 showed that on all leafy greens, 3% carvacrol-containing films had the greatest effect against E. coli O157:H7, reducing the bacterial population by about 5 log CFU/g on day 0. All three types of 3% carvacrol-containing films reduced E. coli O157:H7 by about 5 log CFU/g at day 0. The 1.5% carvacrol-containing films reduced E. coli O157:H7 by 1–4 logs CFU/g at day 7. Films with 3% cinnamaldehyde showed reduction of 0.6–3 logs CFU/g on different leafy greens.
UR - http://www.scopus.com/inward/record.url?scp=85077903645&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85077903645&partnerID=8YFLogxK
U2 - 10.1111/jfs.12758
DO - 10.1111/jfs.12758
M3 - Article
AN - SCOPUS:85077903645
SN - 0149-6085
VL - 40
JO - Journal of Food Safety
JF - Journal of Food Safety
IS - 2
M1 - e12758
ER -