Sanitizing food contact surfaces by the use of essential oils

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...

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Detalles Bibliográficos
Autores: Falcó, Irene, Verdeguer, M., Aznar, Rosa, Sánchez Moragas, Gloria, Randazzo, Walter
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/166582
Acceso en línea:http://hdl.handle.net/10261/166582
Access Level:acceso abierto
Palabra clave:Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
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spelling Sanitizing food contact surfaces by the use of essential oilsFalcó, IreneVerdeguer, M.Aznar, RosaSánchez Moragas, GloriaRandazzo, WalterEssential oilsNatural sanitizersFoodborne pathogensFood contact surfacesFood safetyhttp://metadata.un.org/sdg/2End hunger, achieve food security and improved nutrition and promote sustainable agricultureChemical 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.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)European CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182018info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/166582reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTA2014-00024-C03https://doi.org/10.1016/j.ifset.2018.02.013Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1665822026-05-22T06:33:51Z
dc.title.none.fl_str_mv Sanitizing food contact surfaces by the use of essential oils
title Sanitizing food contact surfaces by the use of essential oils
spellingShingle Sanitizing food contact surfaces by the use of essential oils
Falcó, Irene
Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
title_short Sanitizing food contact surfaces by the use of essential oils
title_full Sanitizing food contact surfaces by the use of essential oils
title_fullStr Sanitizing food contact surfaces by the use of essential oils
title_full_unstemmed Sanitizing food contact surfaces by the use of essential oils
title_sort Sanitizing food contact surfaces by the use of essential oils
dc.creator.none.fl_str_mv Falcó, Irene
Verdeguer, M.
Aznar, Rosa
Sánchez Moragas, Gloria
Randazzo, Walter
author Falcó, Irene
author_facet Falcó, Irene
Verdeguer, M.
Aznar, Rosa
Sánchez Moragas, Gloria
Randazzo, Walter
author_role author
author2 Verdeguer, M.
Aznar, Rosa
Sánchez Moragas, Gloria
Randazzo, Walter
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
topic Essential oils
Natural sanitizers
Foodborne pathogens
Food contact surfaces
Food safety
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
description 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
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/166582
url http://hdl.handle.net/10261/166582
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTA2014-00024-C03
https://doi.org/10.1016/j.ifset.2018.02.013
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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