Abstract
Cationic surfactant (benzalkonium chloride (BAC))-based geranium essential oil emulsion (GBE) was used as a wash solution to inhibit Listeria monocytogenes and Escherichia coli O157:H7 on three different fresh-cut vegetables (FCVs). Redbor kale (RK), Chinese cabbage (CC), and green mustard (GM) were selected as the FCVs for use in this study. Among the wash solutions, the GBE (0.1% geranium essential oil + 0.01% BAC) solution reduced the L. monocytogenes population on FCVs by 1.57–1.66 log CFU/g, and that of E. coli O157:H7 by 1.45–1.56 log CFU/g, compared to that of the control. These changes occurred regardless of FCV surface hydrophobicity (SH). The log reductions caused by GBE treatment against both pathogens on the FCV were higher than those caused by NaOCl (0.02%) treatment. In addition, GBE washing maintained the microbial reductions of both pathogens and did not affect the color of RK during storage. Therefore, GBE washes provide a novel washing method that can enhance FCV microbial safety.
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