Antimicrobial Effects of Nisin, Essential Oil, and γ-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots

Aude Ndoti-Nembe, Khanh Dang Vu, Jaejoon Han, Nicolas Doucet, Monique Lacroix

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

This study aimed at using essential oil (EO) alone or combined EO with nisin and γ-irradiation to control Salmonella Typhimurium during the refrigerated storage of mini-carrots. Peeled mini-carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of 103 IU/mL; (ii) mountain savory EO solution at 0.35%; (iii) carvacrol solution at 0.35%; (iv) mountain savory EO at 0.35% plus nisin solution of 103 IU/mL; or (v) carvacrol at 0.35% plus nisin solution of 103 IU/mL. Coated mini-carrots were then irradiated at 0.5 or 1.0 kGy and compared to an unirradiated control sample. Samples were kept at 4 °C and microbial analyses were conducted at days 1, 3, 6, and 9. The results showed that mini-carrots coated by carvacrol plus nisin solution or mountain savory EO plus nisin solution in combination with irradiation at 1.0 kGy completely eliminated S. Typhimurium to under the detection limit during the storage. Thus, the combined treatments using carvacrol plus nisin or mountain savory EO plus nisin coating solution and irradiation at 1.0 kGy could be used as an effective method for controlling S. Typhimurium in mini-carrots. Practical Application: This study shows the effect of using γ irradiation at low dose (1 kGy) to reduce significantly the growth of Salmonella typhimurium in mini-carrots. It also shows that combination of nisin, essential oils with γ irradiation have the best antibacterial effects against S. Typhimurium during the storage of mini-carrots. The results can be used for practical application in food industry in terms of food safety.

Original languageEnglish
Pages (from-to)M1544-M1548
JournalJournal of Food Science
Volume80
Issue number7
DOIs
Publication statusPublished - 2015

Fingerprint

Nisin
Daucus carota
nisin
anti-infective properties
Salmonella typhimurium
Volatile Oils
Salmonella Typhimurium
carrots
essential oils
irradiation
Satureja
savory
carvacrol
mountains
coatings
Food Safety
Food Industry
sampling
food safety
Limit of Detection

Keywords

  • Carvacrol
  • Mountain savory essential oil
  • Nisin
  • Salmonella Typhimurium
  • γ irradiation

ASJC Scopus subject areas

  • Food Science

Cite this

Antimicrobial Effects of Nisin, Essential Oil, and γ-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots. / Ndoti-Nembe, Aude; Vu, Khanh Dang; Han, Jaejoon; Doucet, Nicolas; Lacroix, Monique.

In: Journal of Food Science, Vol. 80, No. 7, 2015, p. M1544-M1548.

Research output: Contribution to journalArticle

Ndoti-Nembe, Aude ; Vu, Khanh Dang ; Han, Jaejoon ; Doucet, Nicolas ; Lacroix, Monique. / Antimicrobial Effects of Nisin, Essential Oil, and γ-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots. In: Journal of Food Science. 2015 ; Vol. 80, No. 7. pp. M1544-M1548.
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abstract = "This study aimed at using essential oil (EO) alone or combined EO with nisin and γ-irradiation to control Salmonella Typhimurium during the refrigerated storage of mini-carrots. Peeled mini-carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of 103 IU/mL; (ii) mountain savory EO solution at 0.35{\%}; (iii) carvacrol solution at 0.35{\%}; (iv) mountain savory EO at 0.35{\%} plus nisin solution of 103 IU/mL; or (v) carvacrol at 0.35{\%} plus nisin solution of 103 IU/mL. Coated mini-carrots were then irradiated at 0.5 or 1.0 kGy and compared to an unirradiated control sample. Samples were kept at 4 °C and microbial analyses were conducted at days 1, 3, 6, and 9. The results showed that mini-carrots coated by carvacrol plus nisin solution or mountain savory EO plus nisin solution in combination with irradiation at 1.0 kGy completely eliminated S. Typhimurium to under the detection limit during the storage. Thus, the combined treatments using carvacrol plus nisin or mountain savory EO plus nisin coating solution and irradiation at 1.0 kGy could be used as an effective method for controlling S. Typhimurium in mini-carrots. Practical Application: This study shows the effect of using γ irradiation at low dose (1 kGy) to reduce significantly the growth of Salmonella typhimurium in mini-carrots. It also shows that combination of nisin, essential oils with γ irradiation have the best antibacterial effects against S. Typhimurium during the storage of mini-carrots. The results can be used for practical application in food industry in terms of food safety.",
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AB - This study aimed at using essential oil (EO) alone or combined EO with nisin and γ-irradiation to control Salmonella Typhimurium during the refrigerated storage of mini-carrots. Peeled mini-carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of 103 IU/mL; (ii) mountain savory EO solution at 0.35%; (iii) carvacrol solution at 0.35%; (iv) mountain savory EO at 0.35% plus nisin solution of 103 IU/mL; or (v) carvacrol at 0.35% plus nisin solution of 103 IU/mL. Coated mini-carrots were then irradiated at 0.5 or 1.0 kGy and compared to an unirradiated control sample. Samples were kept at 4 °C and microbial analyses were conducted at days 1, 3, 6, and 9. The results showed that mini-carrots coated by carvacrol plus nisin solution or mountain savory EO plus nisin solution in combination with irradiation at 1.0 kGy completely eliminated S. Typhimurium to under the detection limit during the storage. Thus, the combined treatments using carvacrol plus nisin or mountain savory EO plus nisin coating solution and irradiation at 1.0 kGy could be used as an effective method for controlling S. Typhimurium in mini-carrots. Practical Application: This study shows the effect of using γ irradiation at low dose (1 kGy) to reduce significantly the growth of Salmonella typhimurium in mini-carrots. It also shows that combination of nisin, essential oils with γ irradiation have the best antibacterial effects against S. Typhimurium during the storage of mini-carrots. The results can be used for practical application in food industry in terms of food safety.

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