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Antimicrobial Effects of Nisin, Essential Oil, and gamma-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots

Ndoti-Nembe, Aude; Vu, Khanh Dang; Han, Jaejoon; Doucet, Nicolas; Lacroix, Monique (2015). Antimicrobial Effects of Nisin, Essential Oil, and gamma-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots Journal of Food Science , vol. 80 , nº 7. M1544-8. DOI: 10.1111/1750-3841.12918.

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Résumé

This study aimed at using essential oil (EO) alone or combined EO with nisin and gamma-irradiation to control Salmonella Typhimurium during the refrigerated storage of mini-carrots. Peeled mini-carrots were inoculated with S. Typhimurium at a final concentration of approximately 7 log CFU/g. Inoculated samples were coated by 5 different coating solutions: (i) nisin solution at final concentration of 10(3) IU/mL; (ii) mountain savory EO solution at 0.35%; (iii) carvacrol solution at 0.35%; (iv) mountain savory EO at 0.35% plus nisin solution of 10(3) IU/mL; or (v) carvacrol at 0.35% plus nisin solution of 10(3) IU/mL. Coated mini-carrots were then irradiated at 0.5 or 1.0 kGy and compared to an unirradiated control sample. Samples were kept at 4 degrees C and microbial analyses were conducted at days 1, 3, 6, and 9. The results showed that mini-carrots coated by carvacrol plus nisin solution or mountain savory EO plus nisin solution in combination with irradiation at 1.0 kGy completely eliminated S. Typhimurium to under the detection limit during the storage. Thus, the combined treatments using carvacrol plus nisin or mountain savory EO plus nisin coating solution and irradiation at 1.0 kGy could be used as an effective method for controlling S. Typhimurium in mini-carrots.

Type de document:
Mots-clés libres: carvacrol; γ irradiation; mountain savory essential oil; nisin; Salmonella Typhimurium
Centre: Centre INRS-Institut Armand Frappier
Date de dépôt: 01 juin 2017 15:23
Dernière modification: 01 juin 2017 15:23
URI: http://espace.inrs.ca/id/eprint/3235

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