Abstract In this study, essential oil (EO) nanoemulsions as an alternative to chlorine-based sanitizers for red mustard leaves were prepared, and their inhibitory effects against pathogenic bacteria were examined. Red… Click to show full abstract
Abstract In this study, essential oil (EO) nanoemulsions as an alternative to chlorine-based sanitizers for red mustard leaves were prepared, and their inhibitory effects against pathogenic bacteria were examined. Red mustard leaves spot-inoculated with Listeria monocytogenes , Escherichia coli O157:H7, and Salmonella Typhimurium were treated with EOs alone, surfactants (SFs) (Tween 80 (T80), non-ionic; cetylpyridinium chloride (CPC), cationic) alone, and nanoemulsions formulated with EOs (0.02%) and SFs (0.002%). The results indicated that nanoemulsions containing CPC exhibited a higher inhibitory effect than those including T80. The reductions in all pathogens after treatment with nanoemulsions containing EOs and CPC were higher (0.1–0.6 log reductions) than those of 0.02% NaOCl. In addition, nanoemulsion treatment did not affect the sensory qualities of red mustard during storage. Therefore, nanoemulsions with EOs and CPC can become an effective substitute for chlorine-based sanitizers for fresh-cut produce if regulations allow the use of CPC. Industrial relevance Foodborne-illness outbreaks related to fresh-cut produce have increased globally. The use of chlorine-based sanitizers in the fresh-cut produce industry has been decreasing due to health-related problems. Thus, an alternative washing treatment is needed to control pathogenic bacteria contaminating fresh-cut produce. Nanoemulsions with EOs and cationic SF developed in this study can be a suitable washing agent for inactivating foodborne pathogens on fresh-cut produce.
               
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