1 Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996.
2 Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602.
J Food Prot. 2019 Jan;82(1):159-163. doi: 10.4315/0362-028X.JFP-18-190.
Alternative postharvest sanitizers to chlorine are of increasing interest for many organic growers and consumers. An emulsion of clove bud oil (CBO; 0.2 and 0.5%) or thyme oil (0.2 and 0.5%) was evaluated as a sanitizer for produce washing against a five-serovar cocktail of Salmonella on snacking peppers and compared for antimicrobial efficacy with sodium hypochlorite (200 ppm). To further evaluate these compounds, the sanitation efficacy of an emulsion was examined after the addition of 1% organic load (OL). Emulsion treatments at 0.2 and 0.5% thyme oil and 0.5% CBO were the least effected by OL and effectively reduced cross-contamination of Salmonella on clean peppers, in many cases to below the limit of detection (1 CFU/10 g; P < 0.05). Chlorine and 0.2% CBO were rendered ineffective by the addition of OL in preventing cross-contamination and performed similarly to the water control. For surface-inoculated peppers, none of the evaluated treatments performed better than a water-only wash. The antimicrobial efficacy of the essential oil emulsions in the presence of OL indicates these emulsions may be suitable replacements for chlorine in postharvest produce wash systems.
替代氯的采后消毒剂越来越受到许多有机种植者和消费者的关注。丁香花蕾油（CBO；0.2%和 0.5%）或百里香油（0.2%和 0.5%）的乳液被评估为一种用于清洗零食辣椒的消毒剂，以对抗五种肠炎沙门氏菌血清型的混合物，并与次氯酸钠（200 ppm）的抗菌效果进行比较。为了进一步评估这些化合物，在添加 1%有机负荷（OL）后，检查了乳液的卫生效果。0.2%和 0.5%百里香油和 0.5%CBO 的乳液处理受 OL 的影响最小，有效降低了清洁辣椒上沙门氏菌的交叉污染，在许多情况下，污染水平低于检测限（1 CFU/10 g；P<0.05）。添加 OL 会使氯和 0.2%CBO 失去效力，无法防止交叉污染，其效果与水对照相似。对于表面接种的辣椒，评估的处理方法中没有一种比只用清水清洗的效果更好。在 OL 存在的情况下，这些精油乳液的抗菌效果表明，这些乳液可能适合替代采后农产品清洗系统中的氯。
