| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393372 | Food Control | 2013 | 8 Pages |
Abstract
⺠There are limited study about effects of spice hydrosols in fresh-cut produce sanitation. ⺠Oregano, summer savory and thyme hydrosols have very high carvacrol and thymol. ⺠Oregano showed higher activity than summer savory and thyme against Escherichia coli O157:H7. ⺠Two E. coli O157:H7 strains were fully removed by the hydrosol treatments. ⺠Lamicaeae hydrosols have the potential to be considered as natural food sanitizers.
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Authors
Osman Sagdic, Ismet Ozturk, Fatih Tornuk,