This technology involves a method for eliminating microorganisms by treating food with a mixture of one or more fruit juices (calamansi, lemon, or lime) and one or more essential oils (carvacrol or thymol), as well as a food additive composition containing these two components. The acidity of the fruit juice works in tandem with plant-derived aromatic compounds to control foodborne pathogens in a short period.
While citrus juice is known to improve microbial quality in juices and seasonings due to its high acidity, the emergence of acid-adapted strains has led to the detection of E. coli O157:H7, Salmonella, and Listeria in unpasteurized juices, showing that fruit juice alone is insufficient for reducing foodborne pathogens. Essential oils are also approved as natural antimicrobial food additives, but they require high concentrations to be effective and are more expensive than synthetic preservatives, limiting their use as a standalone solution.
This technology uses a mixed solution of fruit juice and essential oils at optimal concentrations to control both common foodborne pathogens and acid-adapted strains. Target microorganisms include a wide range of pathogens such as E. coli, Staphylococcus aureus, Salmonella, Listeria, Campylobacter, Vibrio, Clostridium, and Bacillus. It can be applied to unpasteurized fresh fruit juices, ades, dressings, sauces, seasonings, and fresh-cut produce washing processes. This allows for reduced essential oil usage while effectively eliminating acid-resistant pathogens in a short time, enhancing the safety of products marketed as naturally preserved.
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