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Food Science and Biotechnology
→ Food Science and Biotechnology 2018 ; 27(1): 47-55
Antibacterial activities of a cinnamon essential oil with cetylpyridinium chloride emulsion against Escherichia coli O157:H7 and Salmonella Typhimurium in basil leaves
Jun-Beom Park1, Ji-Hoon Kang1, Kyung Bin Song1
1Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
ABSTRACT
This study examined the antibacterial activities of two different cinnamon essential oil emulsions against Escherichia coli O157:H7 and Salmonella Typhimurium on basil leaves. Cinnamon oil (0.25%) treatments containing CPC (0.05%) exhibited greater effects on the pathogenic bacteria than cinnamon oil treatment without this emulsifier (p<0.05). Treatment with cinnamon bark and leaf oil emulsions (CBE and CLE, respectively) reduced the populations of E. coli O157:H7 by 4.10 and 5.10 log CFU/g, and S. Typhimurium by 2.71 and 2.82 log CFU/g, respectively. Scanning electron micrographs showed morphological changes in the two pathogenic bacteria following emulsion treatment. In addition, there was no difference in the color or ascorbic acid content of the basil leaves by the emulsion treatment. These results suggest that CBE or CLE treatment can be an effective way to ensure the microbial safety of minimally processed vegetables and a good alternative to chlorination treatment in the fresh produce industry.
KEYWORD
Antimicrobial agent, Emulsion, Essential oil, Non-thermal processing, Escherichia coli O157:H7, Salmonella Typhimurium
Food Science and Biotechnology 2018 ; 27(1): 47-55
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