Inactivation of Foodborne Pathogens by Hibiscus Sabdariffa on Romaine Lettuce and Alfalfa Sprouts

Technology #ua10-033

Questions about this technology? Ask a Technology Manager

Download Printable PDF

Divya Jaroni
Assistant Professor, Microbiology
Sadhana Ravishankar
Associate Professor, Animal and Comparative Biomedical Sciences
Managed By
Tod Mccauley

Hibiscus sabdariffa (HS) is an edible plant with parts used in various applications, including foods.  HS is also known for its antiseptic, diuretic, antioxidant and antimutagenic properties. Limited information is available on the antimicrobial properties against foodborne pathogens. UA researchers investigated the in vitro bactericidal effects of aqueous pastes of calyces and leaves of HS against Escherichia coli, Salmonella enterica and Listeria monocytogenes.

Observations suggest that the strong bactericidal activity exhibited by the calyces and leaves of HS against E. coli, enterica Newport and L monocytogenes may have various applications for control of foodborne pathogens at food production and processing levels.