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March 29, 2026Biomedical and Biotechnology Research Journal (BBRJ)Open Access

Inhibitory Effect of Essential Oil and Oleoresin of Clove (Syzygium aromaticum) on Food-Borne Escherichia coli and Salmonella spp.

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Authors

VAVankadari AdityaAMAishwarya MangaloreSKShruthi Umesh Kunder

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Overview

Demonstrates clove essential oil's ability to inhibit foodborne pathogens in contaminated foods, suggesting its potential as a natural preservative.

Key Points

  • The study aims to evaluate the antimicrobial activities of clove essential oil and oleoresin against Escherichia coli and Salmonella spp.
  • Analyzed essential oil and oleoresin using gas chromatography-mass spectrometry
  • Assessed antibacterial efficacy using minimum inhibitory concentration and minimum bactericidal concentration assays
  • Conducted time-kill analysis to evaluate bactericidal effects
  • Examined morphological changes in pathogens
  • Tested clove essential oil in artificially contaminated food matrices
  • Clove essential oil showed greater antibacterial potency than oleoresin
  • Up to 80% inhibition of biofilm formation by clove essential oil compared to 60% by oleoresin
  • Clove essential oil caused a 2-log reduction in Salmonella spp. and a 1-log reduction in E. coli in food samples
  • Essential oil influenced virulence gene expression, reducing pathogenicity of both bacteria

Cite This Study

Aditya et al. (2026) studied this question.

synapsesocial.com/papers/69c8c22cde0f0f753b39c76fhttps://doi.org/10.4103/bbrj.bbrj_322_25
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