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Title:   Author  item
                                            Du, Wen-Xianitem
                                            Olsen, Carlitem
                                            McHugh, Taraitem
                                            Levin, Carolitem
                                            Mandrell, Robertitem
                                            Friedman, Mendel
  Submitted to: Progress in Nutrition
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 10/20/2009
                                    Publication  Date: 1/1/2010
                                    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.Interpretive Summary:
                                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.


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