Keywords
Plant extract
Lactuca sativa
Foodborne diseases
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Abstract
Objective: To evaluate the effectiveness of natural sanitizers, such as plant extracts and essential oils, in reducing Escherichia coli O157:H7 and Salmonella spp. on lettuce leaves. Methods: This is a integrative literature review. Articles published up to April 2025 were selected from the PubMed, ScienceDirect, SciELO, and EBSCO databases. Inclusion criteria considered studies that analyzed the antimicrobial action of essential oils or plant extracts on varieties of lettuce contaminated with E. coli O157:H7 and Salmonella spp. Results: Of the 234 studies initially identified, seven met the inclusion criteria. Natural sanitizers achieved an average microbial reduction of 1.55 log CFU/g, higher than water (0.5 log CFU/g; p < 0.001) and like chlorine-based sanitizers (1.95 log CFU/g; p = 0.274). Thyme essential oil stood out, achieving reductions greater than 3 log CFU/g. No significant differences were observed between microorganisms or between types of natural sanitizers. Variables such as concentration, treatment time, and drying of leaves did not influence efficacy.Final considerations: Despite variability, natural sanitizers appear promising, especially when combined with technologies such as microencapsulation. The lack of standardization highlights the need for further research to ensure safety and commercial application.
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