Harnessing natural antimicrobial agents: Moringa oleifera, Allium sativum, and Citrus limon extracts for enhancing food safety and extending shelf life in meat and seafood

Abstract

The crude extracts of Moringa oleifera (Moringa), Allium sativum (Garlic), and Citrus limon (Lemon) demonstrated significant antibacterial activity against foodborne pathogens commonly found in meat, poultry, and seafood, including Escherichia coli, Staphylococcus aureus, Proteus vulgaris, and Enterobacter auerogenosa. Inhibition zone diameters ranged from 10.3 ± 0.2 mm to 21.1 ± 0.5 mm, with Allium sativum showing the highest overall efficacy. Specifically, Moringa oleifera extract inhibited E. coli with a mean zone of 15.6 ± 0.4 mm and reduced microbial load in treated meat from 6.2 to 3.8 log CFU/g over 10 days of refrigerated storage. Combined extract treatments effectively inhibited 36 out of 49 isolated strains and extended the shelf life of seafood samples up to 35 days at 0°C when stored in laminated aluminum pouches. Phytochemicals such as trisulfide and N-(3-Methylbutyl) acetamide (garlic), oleic acid (moringa), and citric acid (lemon) were identified as key antimicrobial agents. The extracts were applied at concentrations aligned with regulatory guidelines and maintained product sensory quality (color, odor, texture), supporting their safe and efficient application. Significant differences were observed among treatments (p < 0.05), highlighting the potential of these natural plant extracts as viable alternatives to synthetic preservatives in enhancing food safety and shelf life.