Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies

[EN] Chemical sanitizers continue to be widely used by the food industry to disinfect food contact surfaces. However, as some chemical disinfectants have been reported to produce unhealthy by-products, alternative and natural compounds need to be investigated. To this end, nine essential oils (EOs)...

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Autores: Falcó, I., Aznar, R., Sánchez, G., Randazzo, Walter, Verdeguer Sancho, Mercedes María|||0000-0002-8273-2576
Tipo de recurso: artículo
Fecha de publicación:2018
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/140889
Acceso en línea:https://riunet.upv.es/handle/10251/140889
Access Level:acceso abierto
Palabra clave:Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
BOTANICA
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spelling Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging TechonologiesFalcó, I.Aznar, R.Sánchez, G.Randazzo, WalterVerdeguer Sancho, Mercedes María|||0000-0002-8273-2576Essential oilsNatural sanitizersFoodborne pathogensFood contact surfacesFood safetyBOTANICA[EN] Chemical sanitizers continue to be widely used by the food industry to disinfect food contact surfaces. However, as some chemical disinfectants have been reported to produce unhealthy by-products, alternative and natural compounds need to be investigated. To this end, nine essential oils (EOs) were screened to develop a natural sanitizing solution (SAN) for disinfecting food contact surfaces. Once extracted, their antimicrobial activity and chemical composition were determined. An exploratory multivariate approach was used to investigate the relationships between the chemical and microbiological data sets. Among the tested EOs, Thymbra capitata EO, containing up to 93.31% oxygenated monoterpenes (mainly carvacrol), showed the strongest antimicrobial activity and thus was assayed as a potential SAN for food contact surfaces. To this end, a SAN consisting of 1% T. capitata EO was first validated according to the AOAC standard, which showed about 8¿log reduction for Escherichia coli and Salmonella enterica after 30 and 60¿s of contact time, respectively. Then, the SAN was evaluated at various concentrations, cleanliness conditions, and contact times on stainless steel, glass, and polypropylene surfaces for sanitizing purposes. The results showed that the SAN containing 2.5% of T. capitata EO applied for 10¿min, reduced the levels of E. coli by >3¿log and S. enterica by 1¿log under clean working conditions on the three tested surfaces. These findings indicate that EOs can be used as natural disinfectants to decontaminate food contact surfaces, thus lowering the risk of the indirect transfer of bacterial pathogens to food or persons.This work was supported by the Spanish Ministry of Economy and Competitiveness (MINECO) (RYC-2012-09950) and the Spanish National Institute for Agricultural and Food Research and Technology (INIA) co-financed by the European Social Fund (Project RTA2014- 00024-C03). GS was supported by the Ramon y Cajal Young Investigator.ElsevierDepartamento de Ecosistemas AgroforestalesInstituto Agroforestal MediterráneoEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalMinisterio de Economía y CompetitividadRepositorio Institucional de la Universitat Politècnica de València Riunet20182018-02-14journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/140889reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengMinisterio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RYC-2012-09950 RYC-2012-09950Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTA2014-00024-C04-03 Análisis y control integrado de Toxoplasma gondii y virus entéricos en vegetales de IV gamaopen accesshttp://purl.org/coar/access_right/c_abf2Reserva de todos los derechoshttp://rightsstatements.org/vocab/InC/1.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1408892026-06-13T07:49:27Z
dc.title.none.fl_str_mv Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
title Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
spellingShingle Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
Falcó, I.
Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
BOTANICA
title_short Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
title_full Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
title_fullStr Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
title_full_unstemmed Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
title_sort Sanitizing food contact surfaces by the use of essential oils. Innovative Food Science and Emerging Techonologies
dc.creator.none.fl_str_mv Falcó, I.
Aznar, R.
Sánchez, G.
Randazzo, Walter
Verdeguer Sancho, Mercedes María|||0000-0002-8273-2576
author Falcó, I.
author_facet Falcó, I.
Aznar, R.
Sánchez, G.
Randazzo, Walter
Verdeguer Sancho, Mercedes María|||0000-0002-8273-2576
author_role author
author2 Aznar, R.
Sánchez, G.
Randazzo, Walter
Verdeguer Sancho, Mercedes María|||0000-0002-8273-2576
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Ecosistemas Agroforestales
Instituto Agroforestal Mediterráneo
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Ministerio de Economía y Competitividad
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
BOTANICA
topic Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
BOTANICA
description [EN] Chemical sanitizers continue to be widely used by the food industry to disinfect food contact surfaces. However, as some chemical disinfectants have been reported to produce unhealthy by-products, alternative and natural compounds need to be investigated. To this end, nine essential oils (EOs) were screened to develop a natural sanitizing solution (SAN) for disinfecting food contact surfaces. Once extracted, their antimicrobial activity and chemical composition were determined. An exploratory multivariate approach was used to investigate the relationships between the chemical and microbiological data sets. Among the tested EOs, Thymbra capitata EO, containing up to 93.31% oxygenated monoterpenes (mainly carvacrol), showed the strongest antimicrobial activity and thus was assayed as a potential SAN for food contact surfaces. To this end, a SAN consisting of 1% T. capitata EO was first validated according to the AOAC standard, which showed about 8¿log reduction for Escherichia coli and Salmonella enterica after 30 and 60¿s of contact time, respectively. Then, the SAN was evaluated at various concentrations, cleanliness conditions, and contact times on stainless steel, glass, and polypropylene surfaces for sanitizing purposes. The results showed that the SAN containing 2.5% of T. capitata EO applied for 10¿min, reduced the levels of E. coli by >3¿log and S. enterica by 1¿log under clean working conditions on the three tested surfaces. These findings indicate that EOs can be used as natural disinfectants to decontaminate food contact surfaces, thus lowering the risk of the indirect transfer of bacterial pathogens to food or persons.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018-02-14
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/140889
url https://riunet.upv.es/handle/10251/140889
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RYC-2012-09950 RYC-2012-09950
Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 RTA2014-00024-C04-03 Análisis y control integrado de Toxoplasma gondii y virus entéricos en vegetales de IV gama
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reserva de todos los derechos
http://rightsstatements.org/vocab/InC/1.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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