Antimicrobial effects of combined UV-C or gamma radiation with natural antimicrobial formulations against Listeria monocytogenes, Escherichia coli O157: H7, and total yeasts/molds in fresh cut cauliflower

Exploiting the synergism among physical and chemical processes for improving food safety

“…Moreover, de Carvalho, et al [47] demonstrated that the addition of Mentha piperita EO in the form of nanoemulsions reduced the initial microbial contamination in skim milk, citrus extract delayed growth of survivors [48]. Moreover, the application of gamma radiation at low doses (0.5-1 kGy), followed by the application of small amounts of oregano or lemongrass EO with citrus extract and lactic acid, was effective in controlling food pathogens in cauliflower such as L. monocytogenes and E. coli [49]. Those authors also tested the application of UV-C (5-10 kJ/m 2 ) in combination with the same compounds, and obtained a less effective but nonetheless promising alternative treatment against E. coli.…”

Antibacterial and antiviral effect of essential oils combined with non-thermal disinfection technologies for ready-to-eat Romaine lettuce

“…32 The combined effect of UV-C and essential oils in fresh produce disinfection has not been studied extensively. Tawema et al 33 have studied the above combined effect against two pathogens on fresh cut cauliflower.…”

Meyve ve Sebzelerde UV-C Işık Uygulamaları ile Küf İnhibisyonu

“…doğal biyositlerin uygulanması gibi birçok umut verici yaklaşım bulunmaktadır [32][33][34][35][36][37]. Yapılan çalışmalarda 254 nm dalga boyunda maksimum germisidal etki gösteren UV-C ışığın, klor, hidrojen peroksit veya ozondan daha fazla germisidal etki gösterebildiği belirlenmiştir [38][39][40][41]. Ayrıca, ozon, hidrojen peroksit (H202) ve klor bazlı dezenfektanlar gibi antimikrobiyel özellik gösteren maddelerle kombine edildiğinde, UV-C ışığın germisidal etkisinin arttığını gösteren çok sayıda çalışma bulunmaktadır [42][43][44][45][46][47].…”