Antimicrobial coating with organic acids and essential oil for the enhancement of safety and shelf life of grape tomatoes

• Published in: International journal of food microbiology Vol. 378; p. 109827
• Main Authors: Jin, Tony Z., Fan, Xuetong, Mukhopadhyay, Sudarsan
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 02.10.2022
• Subjects: Acid; acid tolerance; allyl isothiocyanate; antimicrobial properties; Chitosan; Coating; color; Essential oil; essential oils; food microbiology; grapes; Listeria monocytogenes; Safety; Salmonella; Shelf life; texture; Tomato; Acid; Shelf life; Essential oil; Coating; Safety; Chitosan; Tomato

This study investigated the antimicrobial efficacy of two coatings against populations of nalidixic acid-resistant Salmonella, Listeria monocytogenes and native microorganisms on whole grape tomatoes. Tomatoes were surface-coated in two chitosan-acid coating solutions. Solution 1 (Chitosan) consiste...