Combination treatment of ohmic heating with various essential oil components for inactivation of food-borne pathogens in buffered peptone water and salsa

Consumer preference for minimally processed foods has steadily increased for several years, while foodborne outbreaks from under-processed foods continue to be reported worldwide. We investigated the combination effect of ohmic heating with various essential oil components for inactivation of foodborne pathogens in buffered peptone water and salsa. We choose carvone, eugenol, thymol, and citral to combine with ohmic heating, which are registered for use as flavorings in foodstuffs. Combination treatment of ohmic heating with citral showed the most synergistic bactericidal effect against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in buffered peptone water followed by thymol, eugenol, and carvone. When enumerated on selective media, the reductions were 4.8, 5.7, and 4.3 log CFU/ml for E. coli O157:H7, S. Typhimurium, and L. monocytogenes, respectively. Cell membrane destruction by combination treatment and the loss of cell membrane potential by essential oil components were proposed as the bactericidal mechanism. When applied in salsa, inactivation of bacterial pathogens was the greatest with the ohmic and thymol combination treatment followed by citral, eugenol, and carvone. A synergistic virucidal effect was observed for MS -2 bacteriophage, which was used as a norovirus surrogate. Color (b* values) of salsa were improved by combination treatment of ohmic heating and thymol compared to ohmic treated samples. Therefore, the combination treatment of ohmic heating and thymol could be used effectively to pasteurize salsa.