Inhibitory effect of plant essential oil nanoemulsions against Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium on red mustard leaves

Foodborne-illness outbreaks related to fresh-cut produce have increased globally. The use of chlorine-based sanitizers in the fresh-cut produce industry has been decreasing due to health-related problems. Thus, an alternative washing treatment is needed to control pathogenic bacteria contaminating fresh-cut produce. Nanoemulsions with EOs and cationic SF developed in this study can be a suitable washing agent for inactivating foodborne pathogens on fresh-cut produce.