Antibacterial effect of roselle extracts (Hibiscus sabadariffa ), sodium hypochlorite and acetic acid against multidrug-resistant Salmonella strains isolated from tomatoes

Abstract

The presence of multidrug-resistant Salmonella in vegetables is a significant public health concern. Multidrug-resistant Salmonella strains were isolated from raw tomatoes purchased in public markets in Mexico and challenged with roselle Hibiscus sabdariffa calyx extracts, sodium hypochlorite and acetic acid. On tomatoes, the extracts caused a greater reduction in the concentration of antibiotic-resistant Salmonella strains than sodium hypochlorite and acetic acid. Roselle calyx extracts are a potentially useful addition to disinfection procedures of raw tomatoes in the field, processing plants, restaurants and homes.

Hibiscus sabdariffa L. as a source of nutrients, bioactive compounds and colouring agents

“…In sum, the antimicrobial properties of H. sabdariffa calyces could be attributed to the richness in phytochemical metabolites, such as phenolic acids (protocatechuic acid) and anthocyanins (delphinidin-3-Osambubioside and cyanidin-3-O-sambubioside), as also described by other authors (Gutiérrez-Alcántara et al, 2016;Liu, Tsao, & Yin, 2005).…”

Survival of foodborne bacteria on strawberries and antibacterial activities of Hibiscus sabdariffa extracts and chemical sanitizers on strawberries

“…In previous studies, we treated carrots (Gutiérrez‐Alcántara, Gómez‐Aldapa, et al, ) and tomatoes (Gutiérrez‐Alcántara, Rangel‐Vargas, et al, ) contaminated with multidrug‐resistant Salmonella serotypes, and avocados contaminated with different foodborne bacteria (Gómez‐Aldapa et al, ). Application of the four calyx extracts concentrates resulted in a 2–2.5 log 10 reduction in the concentration of the multidrug‐resistant Salmonella serotypes at rate at least double than sodium hypochlorite and acetic acid.…”

“…Then, the strawberries were washed for 1 min with sterile tap water. Strawberries were dried in a sterilized strainer and placed on a sterile stainless steel tray in a laminar flow biosafety hood at room temperature for 30 min to remove surface moisture (Gómez‐Aldapa et al, ; Gutiérrez‐Alcántara, Gómez‐Aldapa, et al, ; Gutiérrez‐Alcántara, Rangel‐Vargas, et al, ).…”

“…To decrease microbial contamination of fruits and vegetables organic acids and sodium hypochlorite as disinfection agents are commonly used (Al‐Zenki, Al‐Omirah, & Sidhu, ). However, a number of studies have shown that organic acids and sodium hypochlorite used to inhibit or eliminate pathogenic microorganisms on fruits and vegetables have a limited or ineffective antimicrobial effect (Castro‐Rosas & Escartin, ; Gómez‐Aldapa et al, ; Gutiérrez‐Alcántara, Gómez‐Aldapa, et al, ; Gutiérrez‐Alcántara, Rangel‐Vargas, et al, ).…”

“…In previous studies, only aqueous roselle calyx extracts has been used to disinfect romaine lettuce and alfalfa sprouts contaminated with Escherichia coli O157:H7, Salmonella and Listeria monocytogenes (Jaroni & Ravishankar, ); and organic iceberg lettuce and adult and baby spinach contaminated with Salmonella (Moore, Patel, Jaroni, Friedman, & Ravishankar, ). Recently, we reported the antimicrobial effect of four‐roselle calyx extracts (water, methanol, acetone and ethyl acetate) against multidrug‐resistant Salmonella strains on carrots (Gutiérrez‐Alcántara, Gómez‐Aldapa, et al, ) and tomatoes (Gutiérrez‐Alcántara, Rangel‐Vargas, et al, ), and against thirteen different foodborne bacteria on avocado (Gómez‐Aldapa et al, ). However, no data is available on the antibacterial activities of these four roselle calyx extracts against S .…”