Antimicrobial efficacy of white mustard essential oil and carvacrol against Salmonella in refrigerated ground chicken.

Essential oils in combination with other antimicrobials can be added to food products to reduce the levels of target microbes lower than the infectious dose required to cause human illness. The purpose of this study was to investigate the antimicrobial efficacy of white mustard essential oil (WMEO) and carvacrol against Salmonella in ground chicken stored at 4 and 10°C. At 4°C, 0.

Investigating the effects of Functional Ice (FICE) on Salmonella-food safety, microbial spoilage and quality of raw poultry thigh meat during refrigerated storage.

In meat processing, antimicrobial treatment applied during slaughter and deboning may not control pathogens and spoilage organisms during subsequent transportation and storage. "Functional Ice" (FICE), an innovation over traditional ice, was investigated for its effects on food safety, shelf life, and quality of raw poultry thigh meat during refrigerated storage. FICE was prepared by freezing aqueous solutions of sodium tripolyphosphate (STPP) (2.

Evaluating the Antimicrobial Efficacy of White Mustard Essential Oil Alone and in Combination with Thymol and Carvacrol against .

It is estimated that nontyphoidal causes approximately 1 million illnesses and 378 deaths per year in the United States. Reduction of -related foodborne infections can be achieved through application of food antimicrobials. Essential oils in combination with other antimicrobials can be added to food products to reduce the levels of the organism below the infectious dose for healthy individuals.

Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments.

The impact of neutral electrolyzed oxidizing (NEO) water treatments on the formation of sublethally injured , O157:H7, and serovar Enteritidis cells was evaluated. When pathogens were treated with 6% NEO water, approximately 38% of the treated population and 25% of the treated population became sublethally injured. The highest sublethally injured population was found when cultures were treated with 3% NEO water.

Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate.

Produce has been associated with a rising number of foodborne illness outbreaks. While much produce is consumed raw, some is treated with mild heat, such as blanching or cooking. The objectives of this research were to compare the thermal inactivation kinetics of Listeria monocytogenes, Salmonella enterica, Shiga toxin-producing Escherichia coli (STEC) O157:H7, and non-O157 STEC in phosphate-buffered saline (PBS; pH 7.

Effect of white mustard essential oil on the growth of foodborne pathogens and spoilage microorganisms and the effect of food components on its efficacy.

Antimicrobial preservative compounds are added to foods to target specific pathogens and spoilage organisms. White mustard essential oil (WMEO) is an extract that contains 4-hydroxybenzyl isothiocyanate, a compound which has been demonstrated to have antimicrobial activity in limited studies. The objective of this research was to determine the in vitro antimicrobial activity of WMEO against gram-positive and gram-negative spoilage and pathogenic bacteria and determine the effect of food components on the antimicrobial activity.