Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases

Saudi Journal of Biological Sciences
Ashraf A MostafaMarwah M Bakri

Abstract

Prevention of food spoilage and food poisoning pathogens is usually achieved by use of chemical preservatives which have negative impacts including: human health hazards of the chemical applications, chemical residues in food & feed chains and acquisition of microbial resistance to the used chemicals. Because of such concerns, the necessity to find a potentially effective, healthy safer and natural alternative preservatives is increased. Within these texts, Plant extracts have been used to control food poisoning diseases and preserve foodstuff. Antimicrobial activity of five plant extracts were investigated againstBacillus cereus,Staphylococcus aureus,Escherichia coli,Pseudomonas aeruginosaandSalmonella typhiusing agar disc diffusion technique. Ethanolic extracts ofPunica granatum, Syzygium aromaticum,Zingiber officinalesandThymus vulgariswere potentially effective with variable efficiency against the tested bacterial strains at concentration of 10 mg/ml while extract ofCuminum cyminumwas only effective againstS. aureusrespectively.P. granatumandS. aromaticumethanolic extracts were the most effective plant extracts and showed bacteriostatic and bactericidal activities against the highly susceptible strains of food borne pathoge...Continue Reading

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