| Abstrakt: |
A research study conducted at the University of Antananarivo in Madagascar explored the use of essential oils for food safety. The study focused on the development of easy-to-use spray disinfectants containing Cinnamomum zeylanicum and Ocimum gratissimum essential oils. The researchers found that these sprays, when applied to cooked food, could preserve it for up to three days without refrigeration. The essential oils were effective against Escherichia coli and Staphylococcus aureus, and xanthan gum was identified as a good essential oil-trapping agent. This research provides new insights into food safety and offers potential solutions for combatting foodborne diseases. [Extracted from the article] |
