Food safety is a top priority for consumers, especially when it comes to the leafy greens in salads. Researchers at the University of Arizona have discovered natural methods to sanitize these vegetables using ingredients commonly found in the kitchen, such as oregano, cinnamon, and vinegar.
Plant extracts, essential oils, and organic sanitizers have all proved effective in killing bacteria on leafy greens and extending their shelf life. When emulsified in the water used to wash these leaves, the approach compares to (and sometimes even works better than) bleach or hydrogen peroxide.
“Plant antimicrobials can be used by consumers at home,” said Sadhana Ravishankar, associate professor at the University of Arizona’s School of Animal and Comparative Biomedical Sciences. “Plant extracts and essential oils can be added in the wash water by themselves or combined with vinegar in the wash water for treatment.”
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