Laboratory of Freshwater Fish and Seafood Technology, Department of Agri-Food Industry, Food and Nutrition, "Luiz de Queiroz" College of Agriculture (ESALQ), University of São Paulo, Piracicaba, São Paulo, Brazil.
Food Sci Technol Int. 2019 Jul;25(5):385-393. doi: 10.1177/1082013219826817. Epub 2019 Jan 28.
The efficacy of single and combined treatments based on plant essential oils was investigated against strains persistent in food-processing facilities. Surface materials (stainless steel and polystyrene), disinfectants (peracetic acid and sodium hypochlorite), and conditions (25 ℃, frequency of sanitizing of 24 h) commonly present in the food industry were also used to reach a more realistic approach. Thyme and pepper-rosmarin oils were significantly ( < 0.05) very effective against planktonic cells and biofilms formed by strains E6 and E7, respectively, followed by peracetic acid. Meanwhile, craveiro oil showed an efficacy that is significantly ( < 0.05) higher than sodium hypochlorite. All these disinfectants except sodium hypochlorite were able to kill 99.99% of biofilm cells in the range of concentrations tested (0.1%-3% v/v). However, binary treatments were needed to decrease the doses of these essential oils significantly ( < 0.05) for the control of biofilms. The effectiveness of peracetic acid against biofilms was also improved by blending with these essential oils. In particular, blends of pepper-rosmarin with thyme or peracetic acid demonstrated a suitable effectiveness for the control of persistent present in food-related environments. The application of these treatments could also reduce the current environmental impact generated during food-processing sanitization.
研究了基于植物精油的单一和联合处理方法对食品加工设施中持续存在的菌株的疗效。还使用了表面材料（不锈钢和聚苯乙烯）、消毒剂（过氧乙酸和次氯酸钠）和条件（25°C，24 小时消毒频率），以达到更现实的方法。百里香和胡椒迷迭香油分别对菌株 E6 和 E7 形成的浮游细胞和生物膜具有显著（<0.05）非常有效的作用，其次是过氧乙酸。同时，craveiro 油的功效明显（<0.05）高于次氯酸钠。除次氯酸钠外，所有这些消毒剂在测试浓度范围内（0.1%-3%v/v）均能杀死生物膜细胞的 99.99%。然而，需要进行二元处理才能显著（<0.05）降低这些精油的剂量，以控制生物膜。过氧乙酸对生物膜的有效性也通过与这些精油混合而得到提高。特别是，胡椒迷迭香与百里香或过氧乙酸的混合物在控制食品相关环境中存在的持久性方面具有适当的功效。这些处理方法的应用还可以减少食品加工消毒过程中产生的当前环境影响。
