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

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Title: Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces
Authors: Lin, Chia-Min1 cmlin@mail.nkmu.edu.tw, Sheu, Shane-Rong2, Hsu, Shu-Chen3, Tsai, Yung-Hsiang1
Source: Food Control. Dec2010 Supplement, Vol. 21 Issue 12, p1710-1715. 6p.
Subjects: Essential oils, Antibacterial agents, Orange peel, Orange oil, Gas chromatography, Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli, Dietary supplements
Abstract: Abstract: Essential oil was extracted from peels of sweet orange fruits by supercritical technique and the resulting compounds were analyzed by gas chromatography. After emulsifying with tween-20 in sterile water, the antibacterial efficacy against Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, which were inoculated on the surfaces of samples of stainless steel and plastic cutting board pieces, was determined. Sterile water was used as control and two commercial detergents, A and B, were used as comparative agents. Compared with control, more than 5-log reduction was obtained against V. parahaemolyticus at 1% and S. typhimurium and E. coli at 2.5% of the essential oil. No significant reduction (P ≥ 0.05) was obtained against S. aureus even at 5%. Antibacterial activities of the essential oil and detergent B were significantly higher (P < 0.05) than detergent A and control. In addition, significantly higher (P < 0.05) reductions were obtained on stainless steel than plastic cutting boards. Our results showed that the extracted orange oil could effectively inactivate V. parahaemolyticus, S. typhimurium, and E. coli but not S. aureus, on the food contact surfaces. [ABSTRACT FROM AUTHOR]
Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 55476525
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  Data: Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Food+Control%22&quot;&gt;Food Control&lt;/searchLink&gt;. Dec2010 Supplement, Vol. 21 Issue 12, p1710-1715. 6p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Essential+oils%22&quot;&gt;Essential oils&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Antibacterial+agents%22&quot;&gt;Antibacterial agents&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Orange+peel%22&quot;&gt;Orange peel&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Orange+oil%22&quot;&gt;Orange oil&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Gas+chromatography%22&quot;&gt;Gas chromatography&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Vibrio+parahaemolyticus%22&quot;&gt;Vibrio parahaemolyticus&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Salmonella+typhimurium%22&quot;&gt;Salmonella typhimurium&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Escherichia+coli%22&quot;&gt;Escherichia coli&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Dietary+supplements%22&quot;&gt;Dietary supplements&lt;/searchLink&gt;
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  Data: Abstract: Essential oil was extracted from peels of sweet orange fruits by supercritical technique and the resulting compounds were analyzed by gas chromatography. After emulsifying with tween-20 in sterile water, the antibacterial efficacy against Vibrio parahaemolyticus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, which were inoculated on the surfaces of samples of stainless steel and plastic cutting board pieces, was determined. Sterile water was used as control and two commercial detergents, A and B, were used as comparative agents. Compared with control, more than 5-log reduction was obtained against V. parahaemolyticus at 1% and S. typhimurium and E. coli at 2.5% of the essential oil. No significant reduction (P&#160;≥&#160;0.05) was obtained against S. aureus even at 5%. Antibacterial activities of the essential oil and detergent B were significantly higher (P&#160;&lt;&#160;0.05) than detergent A and control. In addition, significantly higher (P&#160;&lt;&#160;0.05) reductions were obtained on stainless steel than plastic cutting boards. Our results showed that the extracted orange oil could effectively inactivate V. parahaemolyticus, S. typhimurium, and E. coli but not S. aureus, on the food contact surfaces. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Food Control is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodcont.2010.06.008
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 6
        StartPage: 1710
    Subjects:
      – SubjectFull: Essential oils
        Type: general
      – SubjectFull: Antibacterial agents
        Type: general
      – SubjectFull: Orange peel
        Type: general
      – SubjectFull: Orange oil
        Type: general
      – SubjectFull: Gas chromatography
        Type: general
      – SubjectFull: Vibrio parahaemolyticus
        Type: general
      – SubjectFull: Salmonella typhimurium
        Type: general
      – SubjectFull: Escherichia coli
        Type: general
      – SubjectFull: Dietary supplements
        Type: general
    Titles:
      – TitleFull: Determination of bactericidal efficacy of essential oil extracted from orange peel on the food contact surfaces
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            NameFull: Lin, Chia-Min
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            NameFull: Sheu, Shane-Rong
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            NameFull: Hsu, Shu-Chen
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            NameFull: Tsai, Yung-Hsiang
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            – D: 02
              M: 12
              Text: Dec2010 Supplement
              Type: published
              Y: 2010
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