MICROBIOLOGICAL QUALITY AND ANTIMICROBIAL EFFICACY OF COMBINED OREGANO ESSENTIAL OIL AND ACETIC ACID ON FRESH LETTUCE

Main Article Content

OA. IJABADENIYI
A. MBEDLA
TA. AJAYEOBA

Keywords

acetic acid, combined treatments, decontamination, oregano essential oil

Abstract

This study determined the microbiological quality of lettuce purchased at Durban markets, and evaluated the antimicrobial effects of oregano essential oil (OEO), acetic acid (AA) and combination (OEO+AA)] on the survival of Escherichia coli and L. monocytogenes on lettuce for 6 days. Aerobic and anaerobic spore formers, Staphylococcus aureus, Escherichia coli and L. monocytogenes were microscopically and phenotypically identified from the lettuce. Decontamination was higher and significantly different (p>0.05) at 5ºC with combined 0.3%  AA+0.1%  EOE, and complete inhibition of pathogens was observed on day 2. This formulation can increase antimicrobial efficacy and balance sensory attributes of treated lettuce.

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