Research seeks alternatives for reducing bacteria in fresh produce using nanoengineering

Researchers have been exploring natural, safe and alternative antimicrobials to reduce bacterial contamination. Plant essential oils such as those from thyme, oregano and clove are known to have a strong antimicrobial effect, but currently their use in food protection is limited due to their low solubility in water. The team explored ways to formulate oil nanoemulsions to increase the solubility and stability of essential oils, and consequently, enhance their antimicrobial activity.