Efficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuce

Basit Öğe Kaydı
dc.contributor.authorGunduz, Guelten Tiryaki
dc.contributor.authorGonul, Sahika Aktug
dc.contributor.authorKarapinar, Mehmet
dc.date.accessioned2019-10-27T21:18:17Z
dc.date.available2019-10-27T21:18:17Z
dc.date.issued2010
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study was conducted to determine the efficacy of oregano oil in the inactivation of Salmonella typhimurium inoculated onto iceberg lettuce. The effect of washing with oregano oil (Oreganum onites), typical of Turkey, at three different concentrations (25, 40 and 75 ppm) and four different treatment times (5, 10, 15 and 20 min) on survival of S. typhimurium inoculated to fresh cut iceberg lettuce were determined at 20 degrees C and compared with a 50 ppm chlorine wash at the same conditions. The spot and dip inoculation methods for applying inoculum to iceberg and romaine type lettuce were evaluated and the effects of selective and nonselective media on the recovery of S. typhimurium were also examined. Populations of S. typhimurium recovered from spot and dip inoculated lettuce were not significantly different (p > 0.05). No significant differences were found between two different media, and two different lettuce types (p > 0.05). Reductions of S. typhimurium by washing with oregano did not exceed 1.92 logarithmic units regardless of the washing times and concentrations. The effectiveness of washing lettuce with 75 ppm oregano oil on inactivation of S. typhimurium was comparable with that affected by 50 ppm chlorine. The results suggested that oregano oil might be a suitable decontamination alternative to chlorine for lettuce. (C) 2009 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipEge University Research FoundationEge Universityen_US
dc.description.sponsorshipThe financial supports of Ege University Research Foundation are gratefully acknowledged.en_US
dc.identifier.doi10.1016/j.foodcont.2009.07.016
dc.identifier.endpage517en_US
dc.identifier.issn0956-7135
dc.identifier.issn0956-7135en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage513en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2009.07.016
dc.identifier.urihttps://hdl.handle.net/11454/43957
dc.identifier.volume21en_US
dc.identifier.wosWOS:000272752800025en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalmonellaen_US
dc.subjectOreganoen_US
dc.subjectLettuceen_US
dc.titleEfficacy of oregano oil in the inactivation of Salmonella typhimurium on lettuceen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu