Effect of spice essential oils on foodborne pathogens inoculated some vegetables in passive modified atmosphere packing conditions

Effects of essential oils of sweet basil and spearmint on Escherichia coli O157:H7 and Salmonella tyhimurium inoculated two different vegetables, such as lettuce and purslane, in passive modified atmosphere conditions have investigated. These pathogens have been held on to vegetables with process made pathogen wait in 20ºC/24 hours and firstly, these vegetables have decontaminated with different concentrations of essential oils in different process times, then they have packed with linear low density polietilen packing material which has 4050 cc/ m2/ day (24ºC) oxygen permeability and 14000 cc/ m2/ day (24ºC) carbon dioxide permeability. Effects of different concentration of essential oils of spearmint and sweet basil, decontamination process times, kinds of essential oils and kinds of vegetables on decontamination process have been investigated. Effect of type of pathogen inoculated vegetables on decontamination process have been researched. Effect of passive atmosphere conditions on inoculated pathogens and effect of essential oils on pathogens in passive atmosphere conditions have been studied.Consequently, it has been determined that concentration of essential oil, type of vegetable, type of inoculated pathogen and variety of essential oil affected decontamination process. However it has been seen that process times didn?t have a significant effect on decontamination process. It has observed that storage period didn?t posses a significant effect on inoculated pathogens and didn?t significantly affect effect of decontamination process on pathogens. It has been defined that 0,08 ml/L concentration value was most effective concentration value for essential oils of sweet basil and spearmint against Salmonella typhimurium and Escherichia coli O157:H7 in lettuces and purslanes. It has been determined that resistance of S. typhimurium against spearmint essential oil was same in the lettuce and the purslane and E. coli O157:H7 had more resistant in samples of purslane, while S. typhimurium and E. coli O157:H7 had more resistant against the essential oil of sweet basil in samples of lettuces.This study has been exhibited that essential oils of sweet basil and spearmint had different degree of effects against S. typhimurium and E. coli O157:H7 in lettuces and purslanes and changes of concentration of essential oils effected antimicrobial effect of essential oils.