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

فرضية

2018

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 against
Bacillus 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 pathogenic bacteria (S. aureusandP. aeruginosa) with MIC’s ranged from 2.5 to 5.0 mg/ml
and MBC of 5.0 and 10 mg/ml exceptP. aeruginosawhich was less sensitive and its MBC reached to
12.5 mg/ml ofS. aromaticumrespectively. These plant extracts which proved to be potentially effective
can be used as natural alternative preventives to control food poisoning diseases and preserve food stuff
avoiding healthy hazards of chemically antimicrobial agent applications.
2017 Production and hosting by Elsevier B.V. on behalf of King Saud U

• نوع عمل المنشور: ورقة علمية