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Production of liquid surface disinfectant using cinnamon essential oil as antibacterial agent

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The antibacterial activity of Cinnamomum burmanii essential oil is harnessed for disinfection of industrial stainless steel surfaces contaminated by food-borne bacteria. The purpose of this research was to develop process of surface disinfectant production and to study its effectiveness. 0.5% and 0.75% concentration by weight of cinnamon essential oil were formulated with 15% ethanol and water as solvent and also 0.5% (v/v) Polysorbate 80 as emulsifier. Rotor-stator homogenizer was used and the result is homogenized milky-white solution. The effectiveness of surface disinfectants were tested on 2.25 cm2 stainless steel plate surface wiped using paper disc wetted with 25┬╡L disinfectant. The percentage reduction of Escherichia coli and Staphylococcus aureus surface-adhered were calculated both in the plate and paper disc wipes. The total reductions were 68.96% ┬▒ 5.49 and 72.71% ┬▒ 5.24, respectively. Minimum Inhibitory Concentration of liquid surface disinfectant with 0.75% concentration of cinnamon essential oil was 72,000 ┬╡g/ml.

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Availability

B00831

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Available

Detail Information

Series Title

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Call Number

831

Publisher

: Swiss German University., 2010

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Language

English

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Classification

NONE

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Subject(s)

FT

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