Bactericidal effects of roselle (Hibiscus sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa sprouts

Divya Jaroni, Sadhana Ravishankar

Research output: Contribution to journalArticle

21 Scopus citations

Abstract

Introduction: An increased fresh-produce consumption trend accompanied by increased associated outbreaks suggests a need for better intervention strategies. Limitations of chemical sanitizers have necessitated alternative strategies. Research on antimicrobial properties of roselle against food pathogens is limited. Objectives: The study aims to investigate Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes survival in roselle calyx aqueous (RCA) or roselle leaf aqueous (RLA) extracts over 72h at 4, 8 and 25°C; bactericidal effects of roselle calyx concentrate (RCC) and roselle tea (RT) against E.coli O157:H7 on lettuce and of RCC against Salmonella on alfalfa sprouts. Methods: Microbiological analyses and preparation of RCA, RLA, RCC and RT were done according to standard and established methods. Results: No E.coli O157:H7 and Salmonella survivors were detected in RCA or RLA at 24h and all temperatures. L.monocytogenes population was reduced by 5 and 3 logs in RCA and RLA, respectively, at 24h and all temperatures; by 4-6 logs at 4°C and 8°C and to undetectable levels at 25°C, at 48h. At 24h, E.coli O157:H7 and Salmonella were not detected on RCC- or RT-treated lettuce or sprouts. Conclusion: These observations suggest the application of roselle extracts as potential antimicrobials in foods.

Original languageEnglish (US)
Pages (from-to)33-40
Number of pages8
JournalQuality Assurance and Safety of Crops and Foods
Volume4
Issue number1
DOIs
StatePublished - Mar 1 2012

Keywords

  • Bactericidal effects
  • Escherichia coli O157:H7
  • Fresh produce
  • Listeria monocytogenes
  • Roselle
  • Salmonella enterica

ASJC Scopus subject areas

  • Food Science
  • Agronomy and Crop Science

Fingerprint Dive into the research topics of 'Bactericidal effects of roselle (Hibiscus sabdariffa) against foodborne pathogens in vitro and on romaine lettuce and alfalfa sprouts'. Together they form a unique fingerprint.

  • Cite this