Kang, Ji-Hoon published the artcile< Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil>, Product Details of C21H38ClN, the main research area is Listeria monocytogenes Escherichia coli romaine lettuce emulsified TEO; Cetylpyridinium chloride; Foodborne pathogen; Microbial adhesion; Romaine lettuce; Thyme essential oil emulsion; Washing effectiveness.
Effects of thyme essential oil (TEO) emulsion (TEE) with cationic charge formulated using cetylpyridinium chloride (CPC) on attachment strength and inactivation of Listeria monocytogenes and Escherichia coli O157:H7 on romaine lettuce surface were examined in this study. Regardless of the inoculation time (2 h and 24 h), pathogen attachment was stronger on the adaxial surface of the romaine lettuce than on the abaxial surface because of the lower roughness of the former. Moreover, attachment strength increased with increasing inoculation time. TEE washing had the strongest inhibitory effect on pathogen attachment at 2 h when compared with that of TEO, CPC, and sodium hypochlorite (SH), demonstrating a 3.32 and 2.53 log-reduction in the size of the L. monocytogenes and E. coli O157:H7 populations, resp., compared to the control samples. Addnl., the TEE washing effects were maintained even after inoculation for 24 h, and it decreased attachment to adaxial surface of the samples. These results indicate that TEE could be a good alternative to SH in improving the microbiol. safety of romaine lettuce.
Food Microbiology published new progress about Contact angle. 123-03-5 belongs to class pyridine-derivatives, and the molecular formula is C21H38ClN, Product Details of C21H38ClN.