Palabras clave
Extracto vegetal
Lactuca sativa
Enfermedades transmitidas por alimentos
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Resumen
Objetivo: Evaluar la eficacia de desinfectantes naturales, como aceites esenciales y extractos vegetales, en la reducción de Escherichia coli O157:H7 y Salmonella spp. en hojas de lechuga. Métodos: Se realizó una revisión integrativa de la literatura. Se seleccionaron artículos publicados hasta abril de 2025 en las bases PubMed, ScienceDirect, SciELO y EBSCO. Se incluyeron estudios que analizaron la acción antimicrobiana de aceites esenciales o extractos vegetales en variedades de lechuga contaminadas con E. coli O157:H7 y Salmonella spp. Resultados: De 234 estudios, siete cumplieron los criterios. Los desinfectantes naturales lograron una reducción microbiana promedio de 1,55 log UFC/g, superior al agua (0,5 log UFC/g; p < 0,001) y similar al cloro (1,95 log UFC/g; p = 0,274). El aceite esencial de tomillo destacó con reducciones mayores a 3 log UFC/g. No se observaron diferencias significativas entre microorganismos ni tipos de desinfectantes. Concentración, tiempo de tratamiento y secado no afectaron la eficacia. Consideraciones finales: Los desinfectantes naturales son una alternativa prometedora, especialmente cuando se combinan con tecnologías como la microencapsulación. La falta de estandarización metodológica requiere más estudios para garantizar su seguridad y aplicación comercial.
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