000160880 001__ 160880 000160880 005__ 20251017144556.0 000160880 0247_ $$2doi$$a10.1016/j.lwt.2025.117731 000160880 0248_ $$2sideral$$a144071 000160880 037__ $$aART-2025-144071 000160880 041__ $$aeng 000160880 100__ $$aLuciano, Antonio 000160880 245__ $$aEvaluation of the antimicrobial effect of a nanoemulsified D-limonene washing solution for cherry tomatoes against Staphylococcus aureus and Meyerozyma guilliermondii – Impact on consumer protection 000160880 260__ $$c2025 000160880 5060_ $$aAccess copy available to the general public$$fUnrestricted 000160880 5203_ $$aAlthough a washing step is essential for the safety of fresh vegetables, chlorine-based solutions may have negative effects on workers and consumers. This study evaluates an alternative washing solution based on nanoemulsified D-limonene against Staphylococcus aures (a relevant pathogen) and Meyerozyma guilliermondii (a model spoilage yeast) on cherry tomato surface. The antimicrobial effect depended on both the EO concentration (1 mM–200 mM) and different exposure time (0.5–15 min). The EO washing solution caused up to 1.7 ± 0.2 log-reductions in M. guilliermondii, being even more effective than the commercial one (1.3 ± 0.1 log-reductions). As the effect of the EO solution on S. aureus was lower (1.4 ± 0.3 vs. 1.7 ± 0.2 log-reductions), consumer protection was evaluated using a QMRA. Although exposure would be higher due to the slightly lower antimicrobial effect, this would not impact consumer protection (median estimate of 0 cases per 1,000,000 servings, with 90th percentile of 1.9·10−7 in both cases). Therefore, despite further research being needed to ensure the commercial viability of these alternative washing solutions, our results emphasize their great promise as an alternative food safety control system. 000160880 536__ $$9info:eu-repo/grantAgreement/ES/MICINN-AEI/PRTR-C17.I1$$9info:eu-repo/grantAgreement/ES/MCINN/PID2020-116318RB-C32$$9info:eu-repo/grantAgreement/ES/MICINN/RYC-2021-034612-I 000160880 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttps://creativecommons.org/licenses/by-nc/4.0/deed.es 000160880 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000160880 700__ $$aEspaillat, Noel A. 000160880 700__ $$aEspaillat, Natanael 000160880 700__ $$aBaixauli, Jorge 000160880 700__ $$aGarre, Alberto 000160880 700__ $$aPalop, Alfredo 000160880 700__ $$0(orcid)0000-0002-4027-5637$$aGuillen, Silvia$$uUniversidad de Zaragoza 000160880 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000160880 773__ $$g224 (2025), 117731 [7 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438 000160880 8564_ $$s1419074$$uhttps://zaguan.unizar.es/record/160880/files/texto_completo.pdf$$yVersión publicada 000160880 8564_ $$s2564634$$uhttps://zaguan.unizar.es/record/160880/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000160880 909CO $$ooai:zaguan.unizar.es:160880$$particulos$$pdriver 000160880 951__ $$a2025-10-17-14:13:13 000160880 980__ $$aARTICLE