Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times
María Ros-Chumillas,
Alberto Garre,
Javier Maté,
Alfredo Palop,
Paula M. Periago
Affiliations
María 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
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
Javier 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
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 M. Periago
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
Salmonella Senftenberg 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 of D-limonene nanoemulsion on the inactivation of Salmonella (S.) Senftenberg. The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The δ50 °C value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-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.
