Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach ( L.).

Due to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. This study assessed the antimicrobial activity of 5 and 10% (/) clove oil-amended wash liquid (CO) using a zone of inhibition (ZIB) test and determined the time required to completely inactivate pathogenic bacteria using bacterial death curve analysis. A washing experiment was used to evaluate CO's ability to inhibit bacterial growth on inoculated RTE spinach and in the wash water.

Evaluation of Antimicrobial and Preservative Effects of Cinnamaldehyde and Clove Oil in Catfish () Fillets Stored at 4 °C.

This study aimed to evaluate cinnamaldehyde (CN) and clove oil (CO) effectiveness in inhibiting growth and killing spoilage and total aerobic bacteria when overlaid with catfish fillet stored at 4 °C. A 1.00 mL concentration of CO inhibited growth by 2.

Salmonella population rebound and its prevention on spray washed and non-washed jalapeño peppers and roma tomatoes in humid storage.

The potential of Salmonella population to rebound on non-washed and washed roma tomatoes and jalapeño peppers in humid storage at 4°C, 10°C, 15°C, 21°C, or 35°C for ≤12 days was investigated. The initial inoculation levels of Salmonella on peppers and tomatoes were 5.6 and 5.

Spray washing of tomatoes with chlorine dioxide to minimize Salmonella on inoculated fruit surfaces and cross-contamination from revolving brushes.

Chlorine dioxide (ClO(2)) is an antimicrobial agent available for commercial produce washing. This study examined the efficacy of ClO(2) at 5 parts per million (ppm) during spray washing of tomatoes (5.0 ml/s per fruit) for preventing Salmonella enterica transfer from inoculated roller brushes to fruit and wash runoff.