Browsing by Subject "Vegetable sanitizer"
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    The antimicrobial and shelf-life study of vegetable sanitizer from herbal extracts and Acacia concinna(Willd.) D.C’s pod water
    ( 2015-11) Patchanee Yasurin
    In the past 3 years, the Centers for Disease Control and Prevention (CDC) reported that there were at least 7 outbreaks in fresh produces, for example; Escherichia coli O121 in raw clover sprouts (2014), E. coli O157:H7 in ready-to-eat salads (2013), and Salmonella Saintpaul in cucumbers (2013). The cleaning of fresh produces is the first step in order to prevent foodborne outbreak. Therefore, this experiment aims to study and develop the shelf life of vegetable sanitizer from Thai herb crude extracts including Cymbopogon citratus (Lemongrass), Citrus hystrix (Kaffir lime), Chrysanthemum indicum (Chrysanthemum) and Acacia concinna (Willd.) D.C’s pod (Som-poi) water compared with 2 commercial brands namely Jirada and Veggie. To achieve this goal, antibacterial activity and shelf-life study were determined by antimicrobial efficiency experiment using total plate count. In this study, the vegetable sanitizer was prepared by adding 1.5% of each 0.2 g/ml crude extracts into Som-poi’s pod water and then sterilized at 121 ºC for 15 minutes. Lactuca sativa (Lettuce) using as vegetable model was soaked in 1 % of the vegetable sanitizer in water for 20 minutes before determination antibacterial activity of the vegetable sanitizer every 2 weeks for 10 weeks. Surprisingly, the results showed that the highest percentage of antimicrobial efficiency was 99.70±0.13. Although the percentage of antimicrobial efficiency decreased significantly after the 6th week; however, antimicrobial efficiency of the vegetable sanitizer remained higher than 90% up to 10 weeks. There was no significant difference of antimicrobial efficiency among 2 commercial brands and the vegetable sanitizer for 8 weeks. In conclusion, the results illustrated hat the vegetable sanitizer from Thai herbal extracts and A. concinna (Willd.) D.C’s pod water was excellent in antibacterial activity as well as a commercial brand however it could be more value in terms of a green vegetable sanitizer.
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    The antimicrobial, antibrowning, and shelf-life study of fruit and vegetable sanitizer from herbal extracts
    ( 2015-09) Patchanee Yasurin
    In the past 3 years, The Centers for Disease Control and Prevention (CDC) reported that there were at least 7 outbreaks in fresh produces , for example; Escherichia coli 0121 in raw clover sprouts (2014), E. coli 0157:H7 in ready-to-eat salads (2013), and Salmonella Saintpaul in cucumbers (2013). The cleaning of fresh produces is the first step in order to prevent foodbome outbreak. Therefore, this research was aimed to develop and study the shelf life of fruit and vegetable sanitizer from Thai herb crude extracts including Chili (Capsicum annuum), Lemongrass (Cymbopogon citratus), Kaffir lime (Citrus hystrix),. Chrysanthemum (Chrysanthemum indicum . L) and Som-poi (Acacia concinna (Willd.) D.C). The fruit and vegetable sanitizer was prepared by adding 1.5% of each 0.2 mg/ml crude extracts into Som-poi's pod water and was sterilized at 121 °C for 15 min. The percentage of antimicrobial efficiency was used for evaluating the antibacterial activity and studying shelf-life comparing with 2 commercial brands (Jirada and Veggie). Lettuce (Lactuca sativa) as vegetable model was soaked in 1 % sanitizer for 20 min and was done for total plate count every month for 3 months. The results showed that the fruit and vegetable sanitizer had the highest percentage of antimicrobial efficiency in 151 and 2nd month; 87.00±13.58, 78.70±25.01, respectively. The antimicrobial efficiency was significantly decreased after 2nd month. This indicated that the fruit and vegetable sanitizer from herb extracts showed antibacterial activity and its shelf-life was only 2 months. For antibrowning activity, apple (Ma/us domestica), as fruit model, was soaked in 0.1 % fruit and vegetable sanitizer for 2 min, and then color was measured by using colorimeter every 10 min for 50 min. The total color difference (!1£) was used to evaluate the antibrowning activity. The results showed that fruit and vegetable sanitizer had no antibrowning activity.
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    Development of Natural vegetable sanitizer from Thai local herbs
    (Universitas Katolik Soegijapranata, 2014-09) Pooriwut Maneechoold ; Patchanee Yasurin
    Nowadays, food safety becomes public concern, especially in fresh produce; fresh vegetables and fruits. The CDC has been reported at least 7 outbreaks from fresh produce in the past 3 years; for example, Escherichia coli O121 in raw clover sprouts (2014), E. coli O157:H7 in ready-to-eat salads (2013), Salmonella Saintpaul in cucumbers (2013), Salmonella Typhimurium and Newport in cantaloupe (2012), and E. coli O157:H7 in spinach and spring mix salad (2012). Washing, before consuming, is the most important step in order to prevent foodborne outbreak in fresh produces. Therefore, this research was aimed to develop vegetable sanitizer from crude extracts of Acacia concinna (Willd.) D.C (Som-poi), Capsicum annuum (Chili), Cymbopogon citratus (Lemongrass), Citrus hystrix (Kaffir lime) and Chrysanthemum indicum L. (Chrysanthemum) in order to reduce foodborne bacteria in fresh vegetable. These herbs have been reported for their antibacterial activity (Pitinidhipat and Yasurin, 2012; Utami et al., 2012; Saenghiruna and Yasurin, Lazuardi et al., 2013; 2013; Piya-isarakul and Yasurin, 2013; Saenghiruna et al., 2014; Dung et al., 2014). The 18 treatments with 3 different crude extracts percentage (0.5, 1 and 1.5%), 3 different volumes (3, 5, and 10 ml.) and 2 different soaking times (10 and 20 min) were investigated for their antibacterial synergistic activity using Lactuca sataiva (Lettuce) as vegetable model. The MPN, total place count on PCA, BHI agar for Listeria monocytogenes count, and SS agar for Salmonella sp. count were used to evaluate the antibacterial efficiency of vegetable sanitizer. The results showed that treatment 18 (using 10 ml of 1.5% crude extracts with 20 min soaking time) gave the highest bacterial efficiency statistically by vegetable sanitizer comparing with the commercial brand. The MPN number, the total plate count, and the L. monocytogenes count were 1.34 ±0.19 MPN/ml, 1.62 ± 1.02 log CFU/ml, and 1.31 ± 0.40 log CFU/ml, respectively. The Salmonella sp. was not found. The t-test has been done by using SAS on log CFU/ml with P0.05. It was found that crude extract percentage, used volume, and soaking time affected the antibacterial efficiency of this vegetable sanitizer.