Antimicrobial Activity of Essential Oils Against Microbes Associated with Street Food

This review aims to evaluate the effectiveness of five essential oils (EOs), namely clove, lemongrass, mint, oregano, and black cardamom, at different concentrations, in fighting microorganisms that were isolated from selected food samples obtained from local street food vendors. The microorganisms isolated from the food samples were Enterobacter sp., Pseudomonas sp., Proteus sp., Acinetobacter sp., Moraxella sp., Escherichia sp. (gram-negative bacteria), and Staphylococcus sp., Bacillus sp., Streptococcus sp., Lactobacillus sp., Micrococcus sp. (gram-positive bacteria). The antimicrobial effects of these oils were tested, and the results were analyzed using one-way analysis of variance (ANOVA) with a significance level of p<0.001. The tests were carried out using different concentrations of 20%, 40%, 60%, 80%, and 100% (v/v) against isolates obtained from raw and street food. It was found that clove oil had the highest effect, followed by mint oil, black cardamom oil, and oregano oil. However, lemongrass oil showed the least antimicrobial effect. The results indicate that clove, mint, and black cardamom EOs are highly effective in controlling pathogenic bacteria. These oils can be used to prevent bacterial growth, extend shelf life, and increase the safety of street food.