Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces

Food Control

Volumn 21, Issue 12 SUPPL., 2010, Pages 1710-1715

  Lin, Chia Min ^a   Sheu, Shane Rong ^b   Hsu, Shu Chen ^b   Tsai, Yung Hsiang ^a  

^a NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^b FAR EAST UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79955731585     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.06.008     Document Type: Article

References (27)

1. Belletti, N., Ndagijimana, M., Claudio, S., Guerzoni, M. E., Lanciotti, R., & Gardini, F. (2004). Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 52, 6932-6938.
2. Beumer, R. R., & Kusumanigrum, H. (2003). Kitchen hygiene in daily life. International Biodeterioration & Biodegradation, 51, 299-302.
3. de Boer, E., & Hahné, M. (1990). Cross-contamination with Campylobacter jejuni and Salmonella spp. from raw chicken products during food preparation. Journal of Food Protection, 53, 1067-1068.
4. Bureau of Food Safety, the Department of Health, Taiwan (2008). http://food.doh.gov.tw, 2008/12.
5. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods e a review. International Journal of Food Microbiology, 94, 223-253.
6. Caccioni, D. R., Guizzardi, M., Biondi, D. M., Renda, A., & Ruberto, G. (1998). Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum. International Journal of Food Microbiology, 43, 73-79.
7. Espinosa, S., Diaz, S., & Brignole, E. A. (2000). Optimal design of supercritical fluid processes. Computers and Chemical Engineering, 24, 1301-1307.
8. Fisher, K., & Philips, C. (2008). Potential antimicrobial uses of essential oils in foods: is citrus the answer? Trends in Food Science & Technology, 19, 156-164.
9. Fisher, K., & Phillips, C. A. (2006). The effect of lemon, orange, and bergamot essential oils and their components on the survival of Campylobacter jejuni, Escherichia coli O157, Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus in vitro and in food systems. Journal of Applied Microbiology, 101. 1232-1240.
10. Fisher, K., Rowe, C., & Philips, C. A. (2007). The survival of three strains of Acrobacter butzleri in the presence of lemon, orange and bergamot essential oils and their components in vitro and on food. Letters in Applied Microbiology, 44, 495-499.
11. Food and Drug Administration, the US. Department of Health and Human Service, (2008). http://www.fda.gov/. 12/2008.
12. 2 fluid. Journal of University of Shanghai for Science and Technology, 27, 207-210.
13. Jackson, V., Blair, I. S., McDowell, D. A., Kennedy, J., & Bolton, D. J. (2007). The incidence of significant foodborne pathogens in domestic refrigerators. Food Control, 18, 346-351.
14. Joseph, S.W., Colwell, R. R., & Kaper, J. B. (1983). Vibrio parahaemolyticus and related halophilic vibrios. Critical Review in Microbiology, 10, 77-123.
15. Kim, J. M., Marshall, M. R., Cornell, J. A., Preston, J. F., &Wei, C. I. (1995). Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium on culture medium and on fish cubes. Journal of Food Science, 60, 1364-1374.
16. Kim, J., Marshall, M. R., &Wei, C.-I. (1995). Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of Agricultural and Food Chemistry, 46, 1739-1745.
17. Kim, Y. S., & Shin, D. H. (2004). Volatile constituents from leaves of Callicarpa japonica (Thumb.) and their antibacterial activities. Journal of Agricultural and Food Chemistry, 52, 781-787.
18. Kusumanigrum, H. D., van Putten, M. M., Rombouts, F. M., & Beumer, R. R. (2002). Effects of antibacterial dishwashing liquid on foodborne pathogens and competitive microorganisms in kitchen sponges. Journal of Food Protection, 65, 61-65.
19. Kusumanigrum, H. D., Riboldi, G., Hazeleger, W. C., & Beumer, R. R. (2003). Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. International Journal of Food Microbiology, 85, 227-236.
20. Lee, J., Cartwright, R., Grueser, T., & Pascall, M. A. (2007). Efficiency of manual dishwashing conditions on bacterial survival on eating utensils. Journal of Food Engineering, 80, 885-891.
21. Lin, Y. H. (2005). Study of constitution of pummelo peel oil and antibacterial activities of its' emulsion for S. aureus and E. coli. Master thesis. Keelung, Taiwan: the Department of Food Science, National Taiwan Ocean University.
22. Mattick, K., Durham, K., Domingue, G., Jørgensen, F., Sen, M., Schaffner, D. W., et al. (2003). The survival of foodborne pathogens during domestic washing-up and subsequent transfer onto washing-up sponges, kitchen surfaces and food. International Journal of Food Microbiology, 85, 213-226.
23. 2 extraction of essential oils from orange peel. Journal of Supercritical Fluids, 9, 238-243.
24. Saouter, E., Pittinger, C., & Feijtel, T. (2001). Aquatic environmental impact of detergents: from simple to more sophisticated models. Ecotoxicology and Environmental Safety, 50, 153-159.
25. Scott, E., & Bloomfield, S. F. (1990). The survival and transfer of microbial contamination via cloths, hands and utensils. Journal of Applied Bacteriology, 68, 271-278.
26. Sonnenschein, C., & Soto, A. M. (1998). An updated review of environmental estrogen and androgen mimics and antagonists. Journal Steroid Biochemistry & Molecular Biology, 65, 143-150.
27. Tirado, C. B., Stashenko, E. E., Combariza, M. Y., & Martinez, J. R. (1995). Comparative study of Colombian citrus oils by high-resolution gas chromatography and gas chromatography-mass spectrometry. Journal of Chromatography A, 697, 501-513.