Effect of processing methods and Ethiopian ginger ( <i>Zingiber officinale</i> ) genotypes on antimicrobial properties against food pathogens and spoilage microorganisms

Food safety and quality deterioration caused by spoilage microorganisms remains a critical global issue, with serious health and economic implications. This study was aimed at assessing the antimicrobial properties of Ethiopian ginger (Zingiber officinale) genotypes and the effect of drying methods on their efficacy against food pathogens and spoilage microorganisms. Four ginger genotypes (Boziab, Volvo, Local, and Candidate-19) were subjected to four drying methods: fluid bed, oven, solar, and sun.Salmonella typhi, Staphylococcus aureus, Escherichia coli, and Aspergillus niger were tested by using standard microbiological methods. Among the genotypes, Volvo dried by using a fluid bed dryer exhibited the highest antimicrobial effect against the gram-negative bacterium E. coli at a concentration of 10 mg/mL. Fluid bed dried Boziab demonstrated broad-spectrum activity against S. typhi and A. niger. Boziab from the solar dryer showed highest value against S. aureus and with lowest minimum inhibitory concentration (MIC). These findings highlight the effect of drying and antimicrobial potential of Ethiopian ginger as a promising for improving food preservation. Further research is recommended to optimize extraction techniques and explore the integration of Ethiopian ginger extracts into food preservation systems to mitigate microbial spoilage.