Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times.
SalmonellaSenftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations ofD-limonene nanoemulsion on the inactivation ofSalmonella(S.) Senftenberg. The results showed an important effect of the nanoemulsifiedD-limonene on the heat resistance ofS.Senftenberg. The δ50 °Cvalue was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsifiedD-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.
Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain. may.ros@upct.es.
María
M
Ros-Chumillas
Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain. alberto.garre@upct.es.
Alberto
A
Garre
Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain. j_ms_86@hotmail.com.
Javier
J
Maté
Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain. alfredo.palop@upct.es.|Institute of Plant Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena, 30202 Cartagena, Spain. alfredo.palop@upct.es.
Alfredo
A
Palop
Food and Agricultural Engineering Department, Regional Campus of International Excellence "Campus Mare Nostrum" School of Agricultural Engineering, Technical University of Cartagena, Paseo Alfonso XIII 48, 30203 Cartagena, Spain. paula.periago@upct.es.|Institute of Plant Biotechnology, Regional Campus of International Excellence "Campus Mare Nostrum", Technical University of Cartagena, 30202 Cartagena, Spain. paula.periago@upct.es.
Paula M
PM
Periago
D-limonene; Salmonella Senftenberg; antimicrobial; combined effect; food; heat resistance; nanoemulsions; nanomaterials; safety