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- W2015200978 abstract "Hydrosols obtained from three Lamiaceae plants (thyme, summer savory and oregano) were evaluated for their antibacterial activity against two Escherichia coli O157:H7 strains inoculated to fresh-cut tomato and cucumbers. Complete inhibitions of both E. coli O157:H7 strains on fresh-cut tomato and cucumber were achieved by all hydrosol treatments in varying treatment periods for low inoculation level (104 cfu/mL) while water wash (control) was inefficient to eliminate the bacterial populations. In the case of high inoculation (106 cfu/mL), hydrosol treatments reduced the populations to undetectable levels on cucumber cuts. Moreover, reductions in E. coli O157:H7 populations of fresh-cut tomato were always higher than 2.50 log cfu/g at this inoculation. The results suggested that hydrosols from Lamiaceae plants have the potential to be used as natural food sanitizers for fresh-cut tomatoes and cucumbers to provide their microbial safety without causing any sensorial defect on treated products or health problems in human." @default.
- W2015200978 created "2016-06-24" @default.
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- W2015200978 date "2013-03-01" @default.
- W2015200978 modified "2023-10-16" @default.
- W2015200978 title "Inactivation of non-toxigenic and toxigenic Escherichia coli O157:H7 inoculated on minimally processed tomatoes and cucumbers: Utilization of hydrosols of Lamiaceae spices as natural food sanitizers" @default.
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- W2015200978 doi "https://doi.org/10.1016/j.foodcont.2012.07.010" @default.
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