ARS | Publication request: Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodborne pathogens, Escherichia coli O157:h7, Salmonella enterica and Listeria monocytogenes

Submitted to: Progress in Nutrition
Publication Type: Abstract Only
Publication Acceptance Date: October 20, 2009
Publication Date: January 1, 2010
Citation: Du, W., Olsen, C.W., Mc Hugh, T.H., Levin, C.E., Mandrell, R.E., Friedman, M. 2010. Allspice, garlic and oregano plant essential oils in tomato films inactivate the foodbrone pathogens Escherichia coli Ol57:h7, Salmonella enterica and Listeria monocytogenes. Progress in Nutrition. p. 85-86.

Technical Abstract: Edible films containing plant essential oils arc gaining importance as potential antibacterial formulations to extend product shelf life and reduce risk of pathogen growth on food surfaces. An evaluation of both antimicrobial and physicochemical properties of edible films is important for applications to food systems, The main objective of the present study was to evaluate physical properties and antimicrobial activities against Escherichia coli Ol57:H7, Salmonella enterica and Listeria monocytogenes of tomato films with added allspice, garlic, and oregano oils (0.5-3.0% w/w in film-forming solutions). Antimicrobial activities were determined by overlay of the film on top of the bacteria and by vapor phase diffusion of the antimicrobial from the film onto the bacteria. Activities against E. coli 0157:117 and 5. enterica were in the following order: oregano > allspice > garlic oils. Garlic oil was the most effective against L. monocytogenes, even at a concentration of 0.5%. L. monocytogenes bacteria were less resistant to inactivation than were E. coli. The presence of plant essential oil antimicrobials reduced the water vapor permeability of the tomato films. The results of the present study show that some essential oils in a tomato film matrix possess good physical and antimicrobial properties for food applications.