Articles
Antimicrobial activity of citrus oil against Salmonella and Escherichia coli growth
Article number
1125_24
Pages
195 – 200
Language
English
Abstract
This study evaluated the effectiveness of citrus oil, to be used as eco-friendly detergent to wash fresh-cut produce, on reducing the growth of Escherichia coli and Salmonella. The experiments were carried out by varying the concentrations of lemon oil or lime oil (0.1 to 0.5 v/v) in flasks containing nutrient broth. Escherichia coli and Salmonella were inoculated into the flasks (106 CFU mL-1), in which they were incubated at 37°C for 24 h.
Samples were withdrawn every 20 min until 1 h and after 24 h.
The colonies were determined after a sequential of sample dilutions (1:10) in peptone water that have been spread (100 μL) on the agar plates for incubation at 37°C for 24 h.
Within the range studied, the optimal concentration to inhibit E. coli growth was 0.3 to 0.5% of lime oil, while to combat Salmonella the best condition was 0.15 to 0.3% of lime oil, combined with citric acid. Salmonella was more susceptible to lime oil than E. coli. No antimicrobial synergistic action between lime and lemon oil (p<0.05) was observed.
Samples were withdrawn every 20 min until 1 h and after 24 h.
The colonies were determined after a sequential of sample dilutions (1:10) in peptone water that have been spread (100 μL) on the agar plates for incubation at 37°C for 24 h.
Within the range studied, the optimal concentration to inhibit E. coli growth was 0.3 to 0.5% of lime oil, while to combat Salmonella the best condition was 0.15 to 0.3% of lime oil, combined with citric acid. Salmonella was more susceptible to lime oil than E. coli. No antimicrobial synergistic action between lime and lemon oil (p<0.05) was observed.
Authors
I.R. Maldonade, V.C. Ginani, E.J. Sanjinez-Argandoña
Keywords
foodborne pathogens, sanitizer, natural detergent, essential oil, response surface designs, fresh produce
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