ABSTRACT Persistent contamination of food‐contact surfaces and leafy greens by Listeria monocytogenes continues to challenge fresh‐produce safety, particularly as the industry seeks effective alternatives to chlorine‐based sanitizers. To address this need, this study developed and evaluated multifunctional antimicrobial nanocomposites composed of oregano essential oil (OEO), hyaluronic acid (HA), and metal‐doped (Ag and Fe) zeolitic imidazolate framework‐8 (ZIF‐8). Three formulations, OEO‐Ag‐ZIF‐8‐HA, OEO‐Fe‐ZIF‐8‐HA, and OEO‐HA, were synthesized and assessed for their antimicrobial performance on latex food‐contact surfaces and a common leafy green found in ready‐to‐eat salads, baby arugula ( Eruca sativa ) leaves. OEO‐Ag‐ZIF‐8‐HA demonstrated the strongest antibacterial activity, achieving >5‐log reductions on latex surfaces and 3.39‐log CFU/g reductions in 15 min on arugula, surpassing the efficacy of a 200‐ppm chlorine control. Cytotoxicity testing indicated low cytotoxicity under the tested conditions (>85% cell viability), with the metal‐free OEO‐HA formulation showing the most favorable response at concentrations below 500 µg/mL. Quality evaluations further confirmed that the treated arugula retained color, freshness, and firmness during five days of storage at 21°C. Collectively, these findings highlight the potential of OEO‐based, HA‐functionalized, and metal‐doped ZIF‐8 nanocomposites as promising chlorine‐free antimicrobial candidates for improving the sanitation of food‐contact surfaces and enhancing the microbial safety of leafy greens. Practical Applications The developed nanocomposites offer a safe, chlorine‐free antimicrobial alternative for controlling Listeria monocytogenes and other pathogens on food‐contact surfaces and fresh produce such as baby arugula ( Eruca sativa ) leaves.
Nguyen et al. (2026) studied this question.