Efficacy of myrtle oil against Salmonella Typhimurium on fresh produce

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dc.contributor.authorGunduz, Gulten Tiryaki
dc.contributor.authorGonul, Sahika Aktug
dc.contributor.authorKarapinar, Mehmet
dc.date.accessioned2019-10-27T20:53:05Z
dc.date.available2019-10-27T20:53:05Z
dc.date.issued2009
dc.departmentEge Üniversitesien_US
dc.description.abstractThe antimicrobial activity of myrtle leaves (Myrtus communis) oil was tested against the nalidixic acid against resistant strain of Salmonella Typhimurium ATCC 13311. An inoculum (100 mu l, ca.10(8) cfu/ml) was deposited on the skin of whole tomatoes and 10 g of shredded iceberg lettuce, dried for 2 h at 22 degrees C and held for 22 h at 4 degrees C before treatments. Inoculated iceberg lettuce (3.51-3.99 log cfu/g) and tomatoes (3.47-4.86 log cfu/tomato) were treated with three different washing procedures for 5, 10,15 and 20 min; washing with sterile distilled water (control), washing with three different concentrations of myrtle leaves oil and the last treatment was a combination of washing with myrtle leaves oil and then rinsing in sterile distilled water for 1 min. Washing with myrtle leaves oil with or without rinsing procedures caused significant reduction in S. Typhimurium population compared with the control after treatment for four different times (p<0.05). There is no significant difference between washing times in reduction of S. Typhimurium (p>0.05). The maximum logarithmic reductions of 1.66 cfu/g-1.89 cfu/tomato were respectively obtained on iceberg lettuce and tomatoes treated with 1000 ppm myrtle leaves oil without any rinsing treatment. The results suggest that the use of myrtle leaves oil is an innovative and useful tool as an alternative to the use of chlorine or other synthetic disinfectants in fruits and vegetables, especially for organic products. (C) 2009 Elsevier B.V. All rights reserved.en_US
dc.description.sponsorshipEge University Research FoundationEge Universityen_US
dc.description.sponsorshipThe technical assistance of Mrs. Tijlay Ozel and the financial support of Ege University Research Foundation are gratefully acknowledged.en_US
dc.identifier.doi10.1016/j.ijfoodmicro.2009.01.010en_US
dc.identifier.endpage150en_US
dc.identifier.issn0168-1605
dc.identifier.issue2en_US
dc.identifier.pmid19217679en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage147en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijfoodmicro.2009.01.010
dc.identifier.urihttps://hdl.handle.net/11454/43300
dc.identifier.volume130en_US
dc.identifier.wosWOS:000264647900011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSalmonellaen_US
dc.subjectMyrtle leaves oilen_US
dc.subjectAntimicrobial effecten_US
dc.subjectFresh produceen_US
dc.titleEfficacy of myrtle oil against Salmonella Typhimurium on fresh produceen_US
dc.typeArticleen_US

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