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KMID : 1134820170460101265
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 10 p.1265 ~ p.1269
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Effects of Combined Treatment of Clove Bud Essential Oil and Mild Heat on Inactivation of Escherichia coli O157:H7 Inoculated onto Red Oak Leaves
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Park Su-Jong
Park Jun-Beom
Kang Ji-Hoon
Song Kyung-Bin
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Abstract
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This study was performed to evaluate the effects of combined treatment of clove bud essential oil (CBEO) and mild heat (MH) on inactivation of Escherichia coli O157:H7 inoculated onto red oak leaves. Combined treatment of 0.2% CBEO with MH at 50°C exhibited the highest inhibitory effect against E. coli O157:H7 among treatments, resulting in 1.45 log reduction compared with water washing treatment. In addition, inhibitory effect of the combined treatment was maintained during storage of red oak leaves at 4°C for 9 days, showing 1.67∼2.25 log reductions compared with non-treated samples. Thus, these results indicate that combined treatment with CBEO/MH can be used to ensure the microbiological safety of fresh leaf vegetables such as red oak leaves during storage.
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KEYWORD
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clove bud essential oil, combined treatment, Escherichia coli O157:H7, mild heat, red oak leaf
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