Full Text:
Nearly half of foodborne illnesses in the U.S. from 1998 through 2008 have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine.
However, due to sanitizer ineffectiveness there is an urgent need to identify alternative antimicrobials, particularly those of natural origin, for the produce industry. Researchers have been exploring natural, safe and alternative antimicrobials to reduce bacterial contamination. Plant essential oils such as those from thyme, oregano and clove are known to have a strong antimicrobial effect, but currently their use in food protection is limited, due to their low solubility in water. The team explored ways to formulate oil nanoemulsions to increase the solubility and stability of essential oils, and consequently, enhance their antimicrobial activity. They discovered that oregano oil was able to inhibit common foodborne bacteria, such as E. coli O157, Salmonella and Listeria, in artificially contaminated fresh lettuce.Image credit: Scott Bauer
