Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.)
Due to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. This study assessed the antimicrobial activity of 5 and 10% (<i>v</i>/<i>v</i>) clove oil-amended wash liquid (CO) using a zone...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/249 |
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| author | Abigail A. Armah Kelvin F. Ofori Kenisha Sutherland Emmanuel Otchere Winter A. Lewis Wilbert Long |
| author_facet | Abigail A. Armah Kelvin F. Ofori Kenisha Sutherland Emmanuel Otchere Winter A. Lewis Wilbert Long |
| author_sort | Abigail A. Armah |
| collection | DOAJ |
| description | Due to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. This study assessed the antimicrobial activity of 5 and 10% (<i>v</i>/<i>v</i>) clove oil-amended wash liquid (CO) using a zone of inhibition (ZIB) test and determined the time required to completely inactivate pathogenic bacteria using bacterial death curve analysis. A washing experiment was used to evaluate CO’s ability to inhibit bacterial growth on inoculated RTE spinach and in the wash water. The findings showed that <i>Shigella flexneri</i>, <i>Salmonella</i> Typhimurium, and <i>Salmonella enterica</i> recovery were completely inhibited within 5 min. <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> recovery were completely inhibited at 10 and 30 min, respectively. The ZIB test showed that 5% CO had the highest inhibitory effect on both Salmonella strains and <i>E. coli</i> with approximately 10 mm ZIB diameter. Additionally, 5% CO completely inactivated all bacterial strains on spinach samples and in the wash water except for <i>S. aureus</i>. A total of 80 mg/L peracetic acid (PAA) resulted in >2log CFU/mL recovery on experimental washed samples. These findings suggest that 5% CO was highly effective in inhibiting microbial growth on RTE spinach, potentially contributing to sustainable food safety and shelf-life extension strategies. |
| format | Article |
| id | doaj-art-fe0c4371ec874424a7c444cbb8bde92f |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-fe0c4371ec874424a7c444cbb8bde92f2025-01-24T13:33:01ZengMDPI AGFoods2304-81582025-01-0114224910.3390/foods14020249Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.)Abigail A. Armah0Kelvin F. Ofori1Kenisha Sutherland2Emmanuel Otchere3Winter A. Lewis4Wilbert Long5College of Agriculture, Science and Technology, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USACollege of Agriculture, Science and Technology, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USACollege of Agriculture, Science and Technology, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USACollege of Agriculture, Science and Technology, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USACollege of Agriculture, Science and Technology, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USACollege of Agriculture, Science and Technology, Delaware State University, 1200 North DuPont Highway, Dover, DE 19901, USADue to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. This study assessed the antimicrobial activity of 5 and 10% (<i>v</i>/<i>v</i>) clove oil-amended wash liquid (CO) using a zone of inhibition (ZIB) test and determined the time required to completely inactivate pathogenic bacteria using bacterial death curve analysis. A washing experiment was used to evaluate CO’s ability to inhibit bacterial growth on inoculated RTE spinach and in the wash water. The findings showed that <i>Shigella flexneri</i>, <i>Salmonella</i> Typhimurium, and <i>Salmonella enterica</i> recovery were completely inhibited within 5 min. <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> recovery were completely inhibited at 10 and 30 min, respectively. The ZIB test showed that 5% CO had the highest inhibitory effect on both Salmonella strains and <i>E. coli</i> with approximately 10 mm ZIB diameter. Additionally, 5% CO completely inactivated all bacterial strains on spinach samples and in the wash water except for <i>S. aureus</i>. A total of 80 mg/L peracetic acid (PAA) resulted in >2log CFU/mL recovery on experimental washed samples. These findings suggest that 5% CO was highly effective in inhibiting microbial growth on RTE spinach, potentially contributing to sustainable food safety and shelf-life extension strategies.https://www.mdpi.com/2304-8158/14/2/249clove oilessential oilnatural antimicrobial compoundsready-to-eat produceproduce washing<i>Escherichia coli</i> |
| spellingShingle | Abigail A. Armah Kelvin F. Ofori Kenisha Sutherland Emmanuel Otchere Winter A. Lewis Wilbert Long Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) Foods clove oil essential oil natural antimicrobial compounds ready-to-eat produce produce washing <i>Escherichia coli</i> |
| title | Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) |
| title_full | Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) |
| title_fullStr | Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) |
| title_full_unstemmed | Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) |
| title_short | Antimicrobial Effectiveness of Clove Oil in Decontamination of Ready-to-Eat Spinach (<i>Spinacia oleracea</i> L.) |
| title_sort | antimicrobial effectiveness of clove oil in decontamination of ready to eat spinach i spinacia oleracea i l |
| topic | clove oil essential oil natural antimicrobial compounds ready-to-eat produce produce washing <i>Escherichia coli</i> |
| url | https://www.mdpi.com/2304-8158/14/2/249 |
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