Dept. of Veterinary Science and Microbiology, University of Arizona, 1117, E. Lowell Street, Tucson, AZ 85721, USA.
Int J Food Microbiol. 2013 Aug 16;166(1):193-9. doi: 10.1016/j.ijfoodmicro.2013.06.021. Epub 2013 Jun 26.
There is generally no kill-step when preparing salad vegetables, so there is a greater risk for foodborne illness from contaminated vegetables. Some essential oils have antimicrobial activities and could provide a natural way to reduce pathogens on fresh produce. The objective of this study was to investigate the antimicrobial activity of cinnamon oil wash against Salmonella enterica serotype Newport on organic leafy greens. Organic romaine and iceberg lettuce, and organic baby and mature spinach were inoculated with Salmonella Newport and then dip treated in a phosphate buffered saline (PBS) control and 3 different concentrations (0.1, 0.3, and 0.5% v/v) of cinnamon oil. The treatment time varied at either 1 or 2min, and storage temperature varied at either 4 or 8°C. Samples were collected at days 0, 1, and 3. For romaine and iceberg lettuce, S. Newport was not recovered on day 3 for 2min 0.3% and 0.5% cinnamon oil treatments. For mature spinach, S. Newport was not recovered by day 3 for the 2min 0.3% and 0.5% 4°C treatments. For baby spinach, there was no recovery of S. Newport by day 1 for all 0.5% treatments. Overall, the cinnamon oil treatments were concentration and time dependent with higher concentrations and longer treatment times providing the greatest reduction in S. Newport population on leafy greens. In addition, the treatments had a residual effect with the greatest reduction generally seen on the last day of sampling. Storage temperature did not have a significant effect on the reduction of S. Newport. Based on the results of this study, cinnamon oil has the potential to be used as a treatment option for washing organic baby and mature spinach, and iceberg and romaine lettuces.
准备沙拉蔬菜时通常没有杀菌步骤，因此受污染蔬菜导致食源性疾病的风险更大。一些精油具有抗菌活性，可以为减少新鲜农产品上的病原体提供一种自然的方法。本研究的目的是研究肉桂油洗涤对有机叶类蔬菜中肠炎沙门氏菌纽波特血清型的抗菌活性。用肠炎沙门氏菌纽波特对有机卷心莴苣和冰山莴苣，以及有机婴儿和成熟菠菜进行接种，然后用磷酸盐缓冲盐水（PBS）对照和 3 种不同浓度（0.1、0.3 和 0.5%v/v）的肉桂油进行浸洗处理。处理时间分别为 1 或 2 分钟，贮藏温度分别为 4 或 8°C。样品在 0、1 和 3 天收集。对于卷心莴苣和冰山莴苣，2 分钟 0.3%和 0.5%肉桂油处理在第 3 天未回收肠炎沙门氏菌纽波特。对于成熟菠菜，在 2 分钟 0.3%和 0.5%4°C 处理下，第 3 天未回收肠炎沙门氏菌纽波特。对于婴儿菠菜，所有 0.5%处理在第 1 天都没有肠炎沙门氏菌纽波特的恢复。总体而言，肉桂油处理与浓度和时间有关，较高的浓度和较长的处理时间对叶类蔬菜中肠炎沙门氏菌纽波特种群的减少作用最大。此外，处理具有残留效果，在采样的最后一天通常看到最大的减少。贮藏温度对肠炎沙门氏菌纽波特的减少没有显著影响。基于这项研究的结果，肉桂油有可能被用作洗涤有机婴儿和成熟菠菜、冰山和卷心莴苣的处理选择。
