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Effect of jambu mawar [Syzygium jambos (L.) Alston] leaves extract on natural
microbial populations in food

Raw food materials can be contaminated with foodborne pathogens and foodborne
spoilage. Washing raw food material with water can reduce microbial loading in raw food
material prior to the process, but not eliminate it. Due to food safety issues, synthetic food
sanitisers are currently being avoided. Natural food sanitisers such as plant extracts are
now widely researched and may be used. Jambu mawar [Syzygium jambos (L.) Alston]
leaves extract has been reported for its medicinal uses and treatment of a variety of
illnesses. The current study aimed to evaluate the effectiveness of jambu mawar leaves
extract in order to determine its suitability as a natural food sanitiser. There were three
different concentrations (0.05%, 0.50% and 5.00%) of jambu mawar leaves extract
solutions used to treat shrimp and cherry tomatoes with immersion method at different
exposure times (5 mins and 15 mins). Moreover, the treated samples were stored at
different temperatures (25±2oC, 4±2oC, and -18±2oC) for 23 days. The results showed that
washing with tap water for 5 mins and 15 mins, was not able to reduce the population of
total plate count (TPC), Vibrio parahaemolyticus, Staphylococcus aureus and Klebsiella
pneumoniae in food samples. In contrast, washing with 0.05% for 5 mins can significantly
reduce the microorganism population in food samples. If the concentration is increased to
5.00% the microbial population in the food samples can be removed completely.
Correspondingly, the extract can also inhibit or kill the microbial population in raw food
materials at different temperatures. It can be concluded that S. jambos (L.) Alston leaves
extract can reduce or eliminate the microbial population in raw food materials. These
results suggested that this extract might be developed as a natural food sanitiser.