Utilización de aceite de romero (Rosmarinus officinalis) como desinfectante en la lechuga (Lactuca sativa)

Abstract

In recent years, interest in natural products as antimicrobial agents has increased due to their effectiveness in eliminating the growth of pathogenic microorganisms. Rosemary oil, known for its diverse components, has been recognized for its antimicrobial activity and has provided additional benefits to products. Among easily contaminated foods, lettuce has been identified as a source of various foodborne illnesses, with limited studies on natural disinfectants to enhance its safety. Therefore, the aim of this study was to conduct a literature review on the antibacterial properties and disinfectant effect of rosemary oil on lettuce. A qualitative paradigm with an analytical-descriptive and literature review approach was used, searching databases, such as Dialnet, SciELO, and Google Scholar, among others. By comparing the results of various studies related to this study, relevant information concerning the variables of this study was obtained, proving insight of the effect of rosemary essential oil as a disinfectant. The implemented methodology determined that rosemary contains essential oils, such as pinene, cineole, verbenone, borneol, and camphor, exhibiting antimicrobial properties. Some studies indicated that rosemary essential oil demonstrated high effectiveness against Streptococcus mutans, Escherichia coli, and Salmonella due to its components, including rosmarinic acid, borneol, verbenone, and camphor, and a high content of 1,8-cineole. In this context, it was evident that rosemary essential oil exhibited a 40% antimicrobial activity on lettuce and had disinfectant effects on vegetables for direct consumption, reducing microbial load and complying with MINSA/DIGESA technical standards.