Abstract
The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables with red beet were used. The chemical compositions of selected EOs were analyzed by gas chromatography. Carvacrol was the major component of SOO. The dominant active component of SMO was 1,8-cineole, while the major constituent in CO was linalool. The study shows that essential oils in combination, namely SOO + SMO and SOO + CO in a ¼ MIC + ¼ MIC (Minimal Inhibitory Concentration), have a synergistic effect against L. monocytogenes. The reduction of L. monocytogenes in vegetable mixtures treated by EOs in these selected combinations after 24 h of storage was approximately equal to the limit of detection. Furthermore, it was found that the vegetable mixture treated with SOO + SMO had the highest-rated sensorial quality and could therefore meet consumer expectations.
Highlights
Listeriosis caused by Listeria monocytogenes is still a rare disease in humans; due to high pathogenicity, the need for hospitalization and high mortality, especially among the elderly, it is one of the most dangerous foodborne diseases [1,2]
Foodborne outbreak statistics show that there is an increasing trend in fresh-cut produce and associated outbreaks mostly caused by such bacterial agents as Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 [8,9]
This study suggested that combinations of essential oils (EOs) could minimize application concentrations and reduce any adverse sensory impact in food
Summary
Listeriosis caused by Listeria monocytogenes is still a rare disease in humans; due to high pathogenicity, the need for hospitalization and high mortality, especially among the elderly, it is one of the most dangerous foodborne diseases [1,2]. Foodborne outbreak statistics show that there is an increasing trend in fresh-cut produce and associated outbreaks mostly caused by such bacterial agents as Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 [8,9]. Fresh vegetables are foods with a short shelf life, so there is a need to optimize moderate processing and storage [10,11]. Among natural preservatives are plant essential oils, which can be used to disinfect minimally processed vegetables [12].
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