Potential use of Chinese chive (Allium tuberosum) extract as a natural antimicrobial agent against Escherichia coli in lightly pickled vegetables.

Abstract

Lightly pickled vegetables have gained popularity as a healthier alternative to traditional high-salt pickles; however, their low salt content increases the risk of foodborne pathogen proliferation. In this study, we aimed to investigate the antibacterial effects of Chinese chive extract (CCE) against Escherichia coli using culture media and lightly pickled napa cabbage as model systems. The results revealed that CCE exhibited concentration-dependent inhibitory effects on E. coli growth. On agar media, ≥3% CCE completely suppressed colony formation. In broth media, ≥3% CCE clearly inhibited E. coli proliferation at both 10 and 35 °C. Furthermore, in lightly pickled cabbage treated with CCE, the growth of coliform and total aerobic bacteria was significantly suppressed at both refrigeration and ambient temperatures. Thus, CCE could serve as a promising natural antimicrobial agent in the production of lightly pickled vegetables, offering a strategy to potentially enhance food safety, independent of synthetic food additives.