Clove bud essential oil emulsion containing Benzethonium chloride (cas 121-54-0) inactivates Salmonella Typhimurium and Listeria monocytogenes on fresh-cut pak choi during modified atmosphere storage

Add time:09/05/2019    Source:sciencedirect.com

In this study, positively charged clove bud essential oil (CB)/Benzethonium chloride (cas 121-54-0) (BEC) emulsion (CBB, 0.02% CB + 0.002% BEC) was used to inactivate Salmonella Typhimurium and Listeria monocytogenes inoculated on fresh-cut pak choi (FCPC). CBB treatment reduced the populations of S. Typhimurium and L. monocytogenes by 1.97 and 2.00 log CFU/g, respectively. The log reductions by CBB were greater than those by sodium hypochlorite at the same concentration (0.02%). Inactivation of the two pathogens on the FCPC surface was confirmed by scanning electron microscopy. In addition, after CBB treatment, the number of total aerobic bacteria on FCPC packaged with polyamide multi-layer films was significantly (p < 0.05) reduced during modified atmosphere (MA) storage (5% O2, 10% CO2). The degree of browning in FCPC was less for the CBB/MA group than for other treatment groups. Particularly, the CBB/MA group exhibited the highest sensory evaluation scores in terms of FCPC quality. Thus, CBB washing/MA storage can enhance microbial safety and extend the shelf life of FCPC.

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