Abstract
This study determined the microbiological quality of lettuce purchased at Durban markets, and evaluated the antimicrobial effects of oregano essential oil (OEO), acetic acid (AA) and combination (OEO+AA)] on the survival of Escherichia coli and L. monocytogenes on lettuce for 6 days. Aerobic and anaerobic spore formers, Staphylococcus aureus, Escherichia coli and L. monocytogenes were microscopically and phenotypically identified from the lettuce. Decontamination was higher and significantly different (p>0.05) at 5oC with combined 0.3% AA+0.1% EOE, and complete inhibition of pathogens was observed on day 2. This formulation can increase antimicrobial efficacy and balance sensory attributes of treated lettuce.
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