Effective Use of Cinnamon Essential Oil Encapsulated in β-cyclodextrin Citrate as an Antimicrobial for Food Packaging

Abstract

INTRODUCTIONVarious food items as meat, vegetables, fish, fruits, and bread are exposed to contamination with pathogenic organisms, which leads to serious damage to human health (Berjia et al., 2014; Ölmez, 2016). Examples of pathogenic microorganisms are Salmonella spp., Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Campylobacter jejuni (EFSA and ECDC, 2017).The genus Salmonella, belonging to the family Enterobacteriaceae, is one of the most dangerous organisms that cause food contamination and lead to serious infections for organisms that threaten their life. In addition, Salmonella is also common and infects more than one host (Vivek et al., 2012).To ensure food safety, the growth of pathogenic microorganisms must be prevented through a set of chemicals, physical and physiological processes that ensure the validity of these foods during the preservation process (Nerin et al., 2017).