Antimicrobial effect of natural fruit extracts againstSalmonellaon whole and fresh‐cut cucumbers

The efficacy of fruit extracts in reducing Salmonella on whole and fresh-cut cucumbers was investigated. Fresh cucumbers inoculated with Salmonella were treated with fruit extracts (10% lemon, 10% yuzu, 1% naringin, or 1% resveratrol) and stored at various temperatures. Salmonella populations on the whole or sliced cucumbers during storage were determined. Naringin and resveratrol treatments significantly reduced Salmonella to < 0.5 log CFU/cm2 compared to 3.6 log CFU/cm2 recovered from control whole cucumbers on day 7 at 22°C. Treatment with 10% lemon extract significantly reduced Salmonella on whole cucumbers by 1.8 and 2.5 log CFU/cm2 after 7 days of storage at 10°C and 22°C, respectively. Salmonella populations declined by ~ 2 log CFU/g on first- and second-cut slices of the cucumbers treated with 10% lemon extract (P<0.05). The results reveal that fruit extracts especially lemon could potentially be used to reduce Salmonella on cucumbers at the post-harvest level.