Evaluation of the antimicrobial effect of a nanoemulsified D-limonene washing solution for cherry tomatoes against Staphylococcus aureus and Meyerozyma guilliermondii – Impact on consumer protection
Luciano, Antonio ; Espaillat, Noel A. ; Espaillat, Natanael ; Baixauli, Jorge ; Garre, Alberto ; Palop, Alfredo ; Guillen, Silvia (Universidad de Zaragoza)
Resumen: Although 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.
Idioma: Inglés
DOI: 10.1016/j.lwt.2025.117731
Año: 2025
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 224 (2025), 117731 [7 pp.]
ISSN: 0023-6438
Financiación: info:eu-repo/grantAgreement/ES/MICINN-AEI/PRTR-C17.I1
Financiación: info:eu-repo/grantAgreement/ES/MCINN/PID2020-116318RB-C32
Financiación: info:eu-repo/grantAgreement/ES/MICINN/RYC-2021-034612-I
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes.
Exportado de SIDERAL (2025-10-17-14:13:13)
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Idioma: Inglés
DOI: 10.1016/j.lwt.2025.117731
Año: 2025
Publicado en: LWT-FOOD SCIENCE AND TECHNOLOGY 224 (2025), 117731 [7 pp.]
ISSN: 0023-6438
Financiación: info:eu-repo/grantAgreement/ES/MICINN-AEI/PRTR-C17.I1
Financiación: info:eu-repo/grantAgreement/ES/MCINN/PID2020-116318RB-C32
Financiación: info:eu-repo/grantAgreement/ES/MICINN/RYC-2021-034612-I
Tipo y forma: Article (Published version)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. You may not use the material for commercial purposes. Exportado de SIDERAL (2025-10-17-14:13:13)
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Record created 2025-05-30, last modified 2025-10-17