Academic Journal
Effect of Gamma Irradiation on Pathogenic Staphylococcus aureus in Packaged Ready-to-Eat Salads Treated with Biological Extracts
| Title: | Effect of Gamma Irradiation on Pathogenic Staphylococcus aureus in Packaged Ready-to-Eat Salads Treated with Biological Extracts |
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| Authors: | Widad Zernadji, Sihem Jebri, Faten Rahmani, Ismail Amri, Dorra Aissaoui, Med Hedi Trabelsi, Mariem Yahya, Islem Amri, Fatma Hmaied |
| Source: | Journal of Food Protection, Vol 87, Iss 3, Pp 100232- (2024) |
| Publisher Information: | Elsevier, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| Subject Terms: | Cytotoxicity, Decontamination, Food pathogens, Natural antimicrobials, Packaged Ready-to-eat salads, γ-irradiation, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| More Details: | Providing pathogen-free ready-to-eat (RTE) salads is critical for all consumers, especially individuals with weakened immunity. In this study, the efficacy of γ-irradiation on Staphylococcus aureus (S. aureus) in freshly packaged salads (4.24 log CFU/g) treated with essential oil (EO) and myrtle juice during 10 days of storage and their impact on organoleptic properties were investigated. EO was extracted by hydrodistillation and the chemical composition was analyzed by gas chromatography with Flame Ionization Detector (GC/FID) and gas chromatography/mass spectrometry (GC/MS). Myrtle juice was prepared from fresh fruits. The cytotoxic effects of Thymus capitatus (T. capitatus) EO against a normal human umbilical vein endothelial cell (HUVEC) were assessed. GC/FID and GC–MS analysis of the thyme EO revealed the presence of 13 compounds, including carvacrol (79.55%) and p-cymene (7.93%) as major components. The EO was found to be noncytotoxic, with concentrations lower than 0.16 µL/mL. A reduction of more than 3 log CFU/g and a total inactivation of S. aureus were achieved with the combination of gamma irradiation at 0.5 kGy with myrtle juice at 6 µL/mL and EO at 0.08 µL/mL, respectively. The treatment of fresh RTE salads with thyme and myrtle juice was evaluated as acceptable by the sensory panel. The combined effect showed a synergistic potential on the inactivation of S. aureus. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English |
| ISSN: | 0362-028X |
| Relation: | http://www.sciencedirect.com/science/article/pii/S0362028X24000164; https://doaj.org/toc/0362-028X |
| DOI: | 10.1016/j.jfp.2024.100232 |
| Access URL: | https://doaj.org/article/399db3cf8f4f4f759966e675aad9d95f |
| Accession Number: | edsdoj.399db3cf8f4f4f759966e675aad9d95f |
| Database: | Directory of Open Access Journals |
| ISSN: | 0362028X |
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| DOI: | 10.1016/j.jfp.2024.100232 |
| Published in: | Journal of Food Protection |
| Language: | English |