The efficacy of Mentha arvensis L. and M. piperita L. essential oils in reducing pathogenic bacteria and maintaining quality characteristics in cashew, guava, mango, and pineapple juices.

Abstract:

:This study evaluated the ability of the essential oil from Mentha arvensis L. (MAEO) and M. piperita L. (MPEO) to induce ≥5-log reductions in counts (CFU/mL) of E. coli, L. monocytogenes, and Salmonella enterica serovar Enteritidis in Brain-Heart Infusion broth (BHIB) and cashew, guava, mango, and pineapple juices during refrigerated storage (4±0.5°C). The effects of the incorporation of these essential oils on some physicochemical and sensory parameters of juices were also evaluated. The incorporation of 5, 2.5, 1.25, or 0.625μL/mL of MAEO in BHIB caused a ≥5-log reduction in counts of E. coli and Salmonella Enteritidis after 24h of storage; but only 5μL/mL was able to cause the same reduction in counts of L.monocytogenes. The incorporation of 10μL/mL of MPEO in BHIB caused a ≥5-log reduction in counts of E. coli, Salmonella Enteritidis, and L. monocytogenes after 24h of storage; smaller reductions were observed in BHIB containing 5, 2.5, and 1.25μL/mL of MPEO. Similar reductions were observed when the MAEO or MPEO was incorporated at the same concentrations in mango juice. The incorporation of MAEO or MPEO at all tested concentrations in cashew, guava, and pineapple juices resulted in a ≥5-log reduction in pathogen counts within 1h. The incorporation of MAEO and MPEO (0.625 and 1.25μL/mL, respectively) in fruit juices did not induce alterations in °Brix, pH, and acidity, but negatively affected the taste, aftertaste, and overall acceptance. The use of MAEO or MPEO at low concentrations could constitute an interesting tool to achieve the required 5-log reduction of pathogenic bacteria in cashew, guava, mango, and pineapple fruit juices. However, new methods combining the use of MAEO or MPEO with other technologies are necessary to reduce their negative impacts on specific sensory properties of these juices.

journal_name

Int J Food Microbiol

authors

de Sousa Guedes JP,da Costa Medeiros JA,de Souza E Silva RS,de Sousa JM,da Conceição ML,de Souza EL

doi

10.1016/j.ijfoodmicro.2016.09.005

subject

Has Abstract

pub_date

2016-12-05 00:00:00

pages

183-192

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(16)30465-2

journal_volume

238

pub_type

杂志文章
  • Quantifying the combined effects of the heating time, the temperature and the recovery medium pH on the regrowth lag time of Bacillus cereus spores after a heat treatment.

    abstract::The purpose of this study was to quantify the lag time of re-growth of heated spores of Bacillus cereus as a function of the conditions of the heat treatment: temperature, duration and pH of the recovery medium. For a given heating temperature, curves plotting lag times versus time of heating show more or less complex...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2005.04.009

    authors: Gaillard S,Leguérinel I,Savy N,Mafart P

    更新日期:2005-11-15 00:00:00

  • Development of an affordable typing method for Meyerozyma guilliermondii using microsatellite markers.

    abstract::Despite previously published methods, there is still a lack of rapid and affordable methods for genotyping the Meyerozyma guilliermondii yeast species. The development of microsatellite markers is a useful genotyping method in several yeast species. Using the Tandem Repeat Finder Software, a total of 19 microsatellite...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.10.008

    authors: Wrent P,Rivas EM,Peinado JM,de Silóniz MI

    更新日期:2016-01-18 00:00:00

  • Group-specific PCR-RFLP and real-time PCR methods for detection and tentative discrimination of strictly anaerobic beer-spoilage bacteria of the class Clostridia.

    abstract::The strictly anaerobic brewery contaminants of the genera Pectinatus, Megasphaera, Selenomonas and Zymophilus in the class Clostridia constitute an important group of spoilage bacteria of unpasteurised, packaged beers. The aim of this study was to develop and evaluate group-specific PCR methods to detect and different...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2008.03.042

    authors: Juvonen R,Koivula T,Haikara A

    更新日期:2008-07-15 00:00:00

  • Effect of phenylpyrrole-resistance on fitness parameters and ochratoxin production in Aspergillus carbonarius.

    abstract::The risk of resistance development to fludioxonil and the potential implications of resistance mutations to ochratoxin production in Aspergillus carbonarius were investigated. Mutants of A. carbonarius highly resistant to phenylpyrroles were isolated at a high mutation frequency after N-MNTG-mutagenesis and selection ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.05.019

    authors: Malandrakis AA,Vattis KN,Doukas EG,Markoglou AN

    更新日期:2013-08-01 00:00:00

  • The fate of Escherichia coli O157 in soil and its potential to contaminate drinking water.

    abstract::The survival and transport of Escherichia coli and E. coli O157 after cattle slurry application were studied on drained plots in both grassland and arable stubble at three sites in Scotland. Leaching losses were between 0.2% and 10% of total E. coli and were dependent on rainfall. Recovery of E. coli in grass and soil...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(00)00508-0

    authors: Ogden LD,Fenlon DR,Vinten AJ,Lewis D

    更新日期:2001-05-21 00:00:00

  • Stability, antimicrobial activity, and effect of nisin on the physico-chemical properties of fruit juices.

    abstract::Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.06.029

    authors: de Oliveira Junior AA,de Araújo Couto HG,Barbosa AA,Carnelossi MA,de Moura TR

    更新日期:2015-10-15 00:00:00

  • An inter-laboratory evaluation of selective media for the detection and enumeration of yeasts from blue-veined cheese.

    abstract::Five countries representative of laboratories 1-5 evaluated 11 different selective media, designed to suppress mould and bacterial growth and support yeasts growth, for the recovery of yeast populations from blue veined cheeses. In addition, qualitative results were also incorporated. The yeast enumeration values were...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2003.09.013

    authors: Viljoen BC,Knox A,Beuchat LR,Deak T,Malfeito-Ferreira M,Hansen TK,Hugo A,Jakobsen M,Loureiro V,Lourens-Hattingh A,Vasdinnyei R

    更新日期:2004-07-01 00:00:00

  • Effect of microbial biocontrol agents on alleviating oxidative damage of peach fruit subjected to fungal pathogen.

    abstract::Levels of protein carbonylation in peach fruits inoculated with four antagonistic yeasts (Pichia membranaefaciens, Cryptococcus laurentii, Candida guilliermondii and Rhodotorula glutinis) were significantly reduced in response to reactive oxygen species (ROS) caused by Monilinia fructicola. In control fruit without ye...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2008.05.019

    authors: Xu X,Qin G,Tian S

    更新日期:2008-08-15 00:00:00

  • Aspergillus flavus dose-response curves to selected natural and synthetic antimicrobials.

    abstract::The effects of selected concentrations of antimicrobials from natural (vanillin, thymol, eugenol, carvacrol or citral) or synthetic (potassium sorbate or sodium benzoate) origin on Aspergillus flavus lag time inoculated in laboratory media formulated at water activity (a(w)) 0.99 and pH 4.5 or 3.5, were evaluated. Tim...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(01)00639-0

    authors: López-Malo A,Alzamora SM,Palou E

    更新日期:2002-03-01 00:00:00

  • Economic approaches to measuring the significance of food safety in international trade.

    abstract::International trade in food products has expanded rapidly in recent years. This paper presents economic approaches for analyzing the effects on trade in food products of the food safety requirements of governments and private buyers. Important economic incentives for companies to provide improved food safety arise fro...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/s0168-1605(00)00346-9

    authors: Caswell JA

    更新日期:2000-12-20 00:00:00

  • Effect of diluents on the enumeration of Vibrio vulnificus.

    abstract::Peptone (0.1%) solution containing 3% NaCl (PS) was a more suitable diluent than phosphate buffered saline (PBS) solution for the enumeration of Vibrio vulnificus in both broth cultures and oyster homogenates. PBS caused significant underestimation of the viable population of the species by plate counts on either sele...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(96)00948-8

    authors: Azanza PV,Buckle KA,Fleet GH

    更新日期:1996-07-01 00:00:00

  • Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami.

    abstract::A total of 348 lactic acid bacteria isolated from five batches of naturally fermented dry salami at various stages of ripening were characterised. The majority of the strains were assigned to two main phylogenetic groups of species: (i) the psychrotrophic, formerly called atypical, meat streptobacteria (169 strains) a...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(94)90051-5

    authors: Samelis J,Maurogenakis F,Metaxopoulos J

    更新日期:1994-10-01 00:00:00

  • Growth of Listeria monocytogenes in vacuum-packed, smoked salmon, during storage at 4 degrees C.

    abstract::Samples of smoked salmon of different hygienic quality were inoculated with low (6 cfu/g) and high (600 cfu/g) levels of a mixture of three strains of Listeria monocytogenes, after which they were vacuum-packed and stored at 4 degrees C for up to 5 weeks. L. monocytogenes grew well during storage in all the inoculated...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(91)90097-9

    authors: Rørvik LM,Yndestad M,Skjerve E

    更新日期:1991-11-01 00:00:00

  • Vibrio parahaemolyticus strains isolated during investigation of the summer 2006 seafood related diarrhea outbreaks in two regions of Chile.

    abstract::Nine hundred cases of seafood related diarrhea were reported in the region of Puerto Montt, Chile during the austral summer of 2006. This is the continuation of the large outbreaks associated with the consumption of seafood containing the Vibrio parahaemolyticus serovar O3:K6 pandemic clonal group that arose last deca...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2007.03.011

    authors: Fuenzalida L,Armijo L,Zabala B,Hernández C,Rioseco ML,Riquelme C,Espejo RT

    更新日期:2007-07-15 00:00:00

  • Inhibition of bacterial foodborne pathogens by the lactoperoxidase system in combination with monolaurin.

    abstract::The lactoperoxidase system (LPS) and monolaurin (ML) are potential natural antimicrobial agents for use in foods. The LPS is considered to have greatest activity against Gram-negative bacteria while ML is usually considered to have greatest activity against Gram-positive bacteria. An LPS-ML combination system (utilizi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(01)00698-5

    authors: McLay JC,Kennedy MJ,Orourke AL,Elliot RM,Simmonds RS

    更新日期:2002-02-25 00:00:00

  • A quantitative PCR assay for the detection and quantification of Shiga toxin-producing Escherichia coli (STEC) in minced beef and dairy products.

    abstract::Shiga toxin (Stx)-producing Escherichia coli (STEC) are amongst major causes of food-borne infectious diseases and outbreaks. A new quantitative PCR (qPCR) assay was designed to detect all known stx gene subtypes in a single reaction, including the most distant variant stx2f. Performance of this assay was evaluated in...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.07.039

    authors: Derzelle S,Grine A,Madic J,de Garam CP,Vingadassalon N,Dilasser F,Jamet E,Auvray F

    更新日期:2011-11-15 00:00:00

  • Quantitative exposure model for the transmission of norovirus in retail food preparation.

    abstract::It is widely recognized that the human noroviruses (HuNoV) are responsible for a large proportion of the world's foodborne disease burden. These viruses are transmitted by human fecal contamination and frequently make their way into foods because of poor personal hygiene of infected food handlers. This paper describes...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2009.04.021

    authors: Mokhtari A,Jaykus LA

    更新日期:2009-07-31 00:00:00

  • Viable Coxiella burnetii in hard cheeses made with unpasteurized milk.

    abstract::Q fever is a bacterial zoonosis caused by Coxiella burnetii whose main reservoir are small ruminants. Infected animals shed the bacteria into the environment through the products of abortion as well as through feces, urine, and milk. Susceptible people are mainly infected by the inhalation of contaminated aerosols, wh...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2019.05.010

    authors: Barandika JF,Alvarez-Alonso R,Jado I,Hurtado A,García-Pérez AL

    更新日期:2019-08-16 00:00:00

  • Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets.

    abstract::The relatively high incidence of Listeria monocytogenes in cold smoked salmon (CSS) is of concern as CSS is a ready-to-eat product. No post-processing measures are currently available to control this pathogen in CSS. The objective of this study was to develop an effective antimicrobial edible coating containing organi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2009.10.003

    authors: Neetoo H,Ye M,Chen H

    更新日期:2010-01-01 00:00:00

  • Characterization and horizontal transfer of class 1 integrons in Salmonella strains isolated from food products of animal origin.

    abstract::A total of 81 Salmonella isolates from retail meats and seafood in Hebei province, China, were assayed for the presence of and horizontal transfer of class 1 integrons. By the PCR screening for the integrons, class 1 integron was detected from strains in serotypes of Derby, Indiana, London and Choleraesuis, which were...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2011.07.006

    authors: Meng H,Zhang Z,Chen M,Su Y,Li L,Miyoshi S,Yan H,Shi L

    更新日期:2011-10-03 00:00:00

  • Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni.

    abstract::Cells from an exponential Oenococcus oeni m1 culture in a grape juice medium were inoculated into a synthetic wine medium (SW) supplemented with a protein and polypeptide fraction (PPF) of high molecular weight (higher than 12,400 Da) obtained from four varietals of Cafayate Argentinean wines. O. oeni maintains viabil...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2013.02.003

    authors: Apud GR,Vaquero MJ,Rollan G,Stivala MG,Fernández PA

    更新日期:2013-05-15 00:00:00

  • Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix.

    abstract::In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or "Crespone" and hog bung or "Gentile"), was investigated by means of culture-dependent and -independent methods. In order to assess the natural v...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2015.04.029

    authors: Pisacane V,Callegari ML,Puglisi E,Dallolio G,Rebecchi A

    更新日期:2015-08-17 00:00:00

  • Yeasts associated with Sardinian ewe's dairy products.

    abstract::In the present work, the occurrence of yeasts in different types of typical Sardinian ewe's cheeses (32 samples of pecorino, 32 of caciotta, 40 of feta, 56 of ricotta) was determined. For the strains isolated the following properties were studied: proteolytic and lipolytic activities, the ability to grow at different ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(01)00572-4

    authors: Cosentino S,Fadda ME,Deplano M,Mulargia AF,Palmas F

    更新日期:2001-09-19 00:00:00

  • Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation.

    abstract::In order to improve knowledge about the oenological characteristics of non-Saccharomyces yeast strains, and to reconsider their contribution to wine quality, we studied the release of polysaccharides by 13 non-Saccharomyces strains of different species (three wine yeasts, six grape yeasts, and three spoilage yeasts) d...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2012.10.007

    authors: Giovani G,Rosi I,Bertuccioli M

    更新日期:2012-11-15 00:00:00

  • Accelerated natural lactic fermentation of cereal-based formulas at reduced water activity.

    abstract::Energy required to dehydrate fermented cereal-based food formulas plays a significant part in the production cost. Therefore the effect of reduced moisture content on the fermentation was investigated. Generally, lactic fermentation at reduced moisture content resulted in increased final pH. Significant acidification ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/0168-1605(92)90033-y

    authors: Nout MJ

    更新日期:1992-08-01 00:00:00

  • Occurrence of Listeria spp. in critical control points and the environment of Minas Frescal cheese processing.

    abstract::Critical control points (CCPs) associated with Minas Frescal cheese (a Brazilian soft white cheese, eaten fresh) processing in two dairy factories were determined using flow diagrams and microbiological tests for detection of Listeria monocytogenes and other species of Listeria. A total of 218 samples were collected a...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(02)00223-4

    authors: Silva IM,Almeida RC,Alves MA,Almeida PF

    更新日期:2003-03-25 00:00:00

  • Behavior of Salmonella spp. and natural microbiota on fresh-cut dragon fruits at different storage temperatures.

    abstract::The aim of this study was to determine survival or growth of unadapted, acid-adapted and cold-stressed Salmonella spp., and natural microbiota on fresh-cut dragon fruits at different storage temperatures. Dragon fruits were sliced and spot inoculated with five-strain cocktail of Salmonella spp. at two inoculum levels ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2012.11.003

    authors: Sim HL,Hong YK,Yoon WB,Yuk HG

    更新日期:2013-01-01 00:00:00

  • Modeling of Clostridium perfringens vegetative cell inactivation in beef-in-sauce products: a meta-analysis using mixed linear models.

    abstract::The aim of the present study was to predict Clostridium perfringens vegetative cell inactivation during the final reheating step of two beef-in-sauce products prepared and distributed in a French hospital for exposure in risk assessment. In order to account for variability according to experts and international organi...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章,meta分析

    doi:10.1016/j.ijfoodmicro.2011.12.013

    authors: Jaloustre S,Guillier L,Morelli E,Noël V,Delignette-Muller ML

    更新日期:2012-03-01 00:00:00

  • Validation via challenge test of a dynamic growth-death model for the prediction of Listeria monocytogenes kinetics in Pecorino di Farindola cheese.

    abstract::Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support ...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.ijfoodmicro.2020.108690

    authors: Centorotola G,Salini R,Sperandii AF,Neri D,Tucci P,Santarelli GA,Di Marzio V,Romantini R,Candeloro L,Conte A,Migliorati G,Pomilio F,Iannetti L

    更新日期:2020-09-16 00:00:00

  • Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth prediction in food.

    abstract::The application of Artificial Neural Networks (ANN) in predictive microbiology is presented in this paper. This technique was used to build up a predictive model of the joint effect of NaCl concentration, pH level and storage temperature on kinetic parameters of the growth curve of Lactobacillus plantarum using ANN an...

    journal_title:International journal of food microbiology

    pub_type: 杂志文章

    doi:10.1016/s0168-1605(01)00608-0

    authors: García-Gimeno RM,Hervás-Martínez C,de S

    更新日期:2002-01-30 00:00:00