DETERMINATION OF MINIMUM INHIBITORY CONCENTRATION (MIC) AND MINIMUM BACTERICIDAL CONCENTRATION (MBC) OF CLOVE ESSENTIAL OIL AGAINST Staphylococcus aureus AND Pseudomonas sp.

The growing demand for healthier, additive-free foods has sparked increasing interest in essential oils as natural preservation alternatives. These oils, derived from renewable sources, have the capacity to enhance food safety by inhibiting pathogen growth and extending product shelf life. This study aimed to explore the antimicrobial potential of clove essential oil as a natural food
preservative, aligning with current demands for healthier, safer, and environmentally sustainable products. Clove essential oil was evaluated as a safe preservative through Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) assays against bacteria such as Staphylococcus aureus and Pseudomonas. The results demonstrated that clove essential oil exhibited an effective bacteriostatic effect on both bacteria, with an MIC of approximately 2.5 mg/mL. However, the bactericidal effect was more pronounced against Pseudomonas, requiring approximately 3.74 mg/mL to completely eliminate the bacteria. These differences can be attributed to the structural characteristics of the bacteria, with Staphylococcus aureus possessing a denser cell wall that may hinder the essential oil's action on the bacterial membrane. In contrast, Pseudomonas has an outer membrane that is more susceptible to the oil's action. Essential oils exert their effects on bacteria by damaging their cytoplasmic membranes, resulting in the loss of ions and essential nutrients, ultimately leading to bacterial death. These properties highlight the promising potential of clove essential oil as a food preservative, particularly in extending product shelf life and enhancing food safety. Future research may explore the synergy of clove essential oil with other essential oils or natural preservatives, such as nisin, to optimize its efficacy as a food preservative, offering healthier, safer, and more sustainable food choices in line with the preferences of health-conscious and environmentally aware consumers.