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This study investigated the antimicrobial activities of chitosan-lysozyme (CL) composite films and coatings against tested microorganisms inoculated onto the surface of Mozzarella cheese. CL film-forming solutions (FFS) with a pH of 4.4 to 4.5 were prepared by incorporating 0% or 60% lysozyme (per dry weight of chitosan) into chitosan FFS with or without a pH adjustment to 5.2. Sliced cheese was subjected to 3 CL package applications: film, lamination on a multilayer coextruded film, and coating. Cheese was inoculated with Listeria monocytogenes, Escherichia coli, or Pseudomonas fluorescens at 10(4) CFU/g, or with mold and yeast at 10(2) CFU/g. Inoculated cheese was individually vacuum packaged and stored at 10 degrees C for sampling at 1, 7, and 14 d for bacteria, and at 10, 20, and 30 d for fungi. Inoculated bacteria survived but failed to multiply in untreated cheese during storage. Treated cheese received 0.43- to 1.25-, 0.40- to 1.40-, and 0.32- to 1.35-log reductions in E. coli, P. fluorescens, and L. monocytogenes, respectively. Incorporation of 60% lysozyme in chitosan FFS showed greater antimicrobial effect than chitosan alone on P. fluorescens and L. monocytogenes. The pH adjustment only affected the antimicrobial activity on L. monocytogenes, with lower pH (unadjusted) showing greater antimicrobial effect than pH 5.2. Mold and yeast increased to 10(5) CFU/g in untreated cheese after 30 d storage. Growth of mold was completely inhibited in cheese packaged with CL films, while 0.24- to 1.90- and 0.06- to 0.50-log reductions in mold populations were observed in cheese packaged with CL-laminated films and coatings, respectively. All CL packaging applications resulted in 0.01- to 0.64-log reduction in yeast populations.

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This study investigated the antimicrobial efficiency of 3 essential oils (EOs), lemongrass, cinnamon leaf, and basil, and freeze-thaw treatment, alone or in combination, against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis inoculated in strawberry juice stored at 7 degrees C. EO of lemongrass or cinnamon leaf at 0.1 to 2 microL/mL and freezing at -23 degrees C for 24 or 48 h followed by thawing at 7 degrees C for 4 h all showed significant antimicrobial activities (P < 0.05) against E. coli O157:H7 and S. Enteritidis in strawberry juice. The antimicrobial activity increased with increasing EO concentration and storage time, but extending freezing time from 24 to 48 h did not enhance the antimicrobial activity of freeze-thaw treatment (P > 0.05). EO of lemongrass or cinnamon leaf at 0.1 microL/mL and freeze-thaw treatment alone obtained a 5 log(10) reduction in the population of S. Enteritidis, while EOs at 0.1 to 0.3 microL/mL or freeze-thaw alone could not achieve a satisfactory protection against E. coli O157:H7 in strawberry juice. Combined EO and freeze-thaw treatment enhanced the overall antimicrobial effect against E. coli O157:H7, with adding EO before the freeze-thaw treatment showed a faster decontamination rate than when added EO after the freeze-thaw. EOs of lemongrass and cinnamon leaf at 0.1 or 0.3 microL/mL followed by the freeze-thawing resulted in a 5 log(10) reduction in E. coli O157:H7 on the 5th and 2nd day of storage, respectively. This study suggested that combined EO and freeze-thaw treatment may be a suitable and inexpensive method to eliminate microorganisms that can be a hazard for the consumers of unpasteurized berry juices.

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Aim:  To determine the efficacy of electrolysed oxidizing (EO) water in inactivating Vibrio parahaemolyticus on kitchen cutting boards and food contact surfaces. Methods and Results:  Cutting boards (bamboo, wood and plastic) and food contact surfaces (stainless steel and glazed ceramic tile) were inoculated with V. parahaemolyticus. Viable cells of V. parahaemolyticus were detected on all cutting boards and food contact surfaces after 10 and 30 min, respectively, at room temperatures. Soaking inoculated food contact surfaces and cutting boards in distilled water for 1 and 3 min, respectively, resulted in various reductions of V. parahaemolyticus, but failed to remove the organism completely from surfaces. However, the treatment of EO water [pH 2·7, chlorine 40 ppm, oxidation‐reduction potential 1151 mV] for 30, 45, and 60 s, completely inactivated V. parahaemolyticus on stainless steel, ceramic tile, and plastic cutting boards, respectively. Conclusions:  EO water could be used as a disinfecting agent for inactivating V. parahaemolyticus on plastic and wood cutting boards and food contact surfaces. Significance and Impact of the study:  Rinsing the food contact surfaces with EO water or soaking cutting boards in EO water for up to 5 min could be a simple strategy to reduce cross‐contamination of V. parahaemolyticus during food preparation.