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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #349948
Research Project: Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Location: Microbial and Chemical Food Safety

Title: Improving microbial food safety of fresh fruits and vegetables with aqueous and vaporous essential oils

Author
item YUN, JUAN - Tianjin University Of Science And Technology
item WU, CHANGQING - University Of Delaware
item Fan, Xuetong

Submitted to: American Chemical Society
Publication Type: Book / Chapter
Publication Acceptance Date: 4/16/2018
Publication Date: 9/5/2018
Citation: Yun, J., Wu, C., Fan, X. 2018. Improving microbial food safety of fresh fruits and vegetables with aqueous and vaporous essential oils. In: Fan, X, Ngo, H., Wu, C (eds.), Natural and Bio-based Antimicrobials for Food Applications, Washington, DC: ACS Publications. pp 87-117.

Interpretive Summary:

Technical Abstract: Fresh fruits and vegetables have been implicated in recent outbreaks of foodborne illnesses due to contamination with human pathogens. In addition, spoilage microorganisms cause significant losses of fresh produce. Intervention technologies are needed to reduce the risk of pathogen contamination and improve the quality of fresh produce. Essential oils may serve as alternatives to currently used synthetic sanitizers because of their significant antibacterial, antiviral, and antifungal properties. In this review, we discuss recent developments regarding the use of essential oils either in wash water (aqueous phase) or as a vapor to reduce populations of common foodborne pathogens and spoilage microorganisms while maintaining the quality of perishable fresh produce. Major components of essential oils are also addressed in relationship to their antimicrobial activity. Furthermore, considerations and research needs for commercial application are discussed.