Abstract
The aim of this study was to determine antibacterial activity of S. polyanthum L. (salam) leaves extract foodborne pathogens. All the foodborne pathogens were inhibited after treating with extract in disk diffusion test with range 6.67 ± 0.58–9.67 ± 0.58 mm of inhibition zone. The range of MIC values was between 0.63 and 1.25 mg/mL whereas MBC values were in the range 0.63 mg/mL to 2.50 mg/mL. In time-kill curve, L. monocytogenes and P. aeruginosa were found completely killed after exposing to extract in 1 h incubation at 4x MIC. Four hours had been taken to completely kill E. coli, S. aureus, V. cholerae, and V. parahaemolyticus at 4x MIC. However, the population of K. pneumoniae, P. mirabilis, and S. typhimurium only reduced to 3 log CFU/mL. The treated cell showed cell rupture and leakage of the cell cytoplasm in SEM observation. The significant reduction of natural microflora in grapes fruit was started at 0.50% of extract at 5 min and this concentration also was parallel to sensory attributes acceptability where application of extract was accepted by the panellists until 5%. In conclusion, S. polyanthum extract exhibits antimicrobial activities and thus might be developed as natural sanitizer for washing raw food materials.
Highlights
Food safety is a major concern for both consumers and food manufacturers alike
Despite the high degree of awareness of food preservation methods, the occurrence of disease outbreaks caused by foodborne pathogens and spoilage microorganisms in foods is still increasing [1]
Foodborne illness is known as foodborne disease and colloquially referred to food poisoning is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, rather than chemical or natural toxins
Summary
Food safety is a major concern for both consumers and food manufacturers alike. Despite the high degree of awareness of food preservation methods, the occurrence of disease outbreaks caused by foodborne pathogens and spoilage microorganisms in foods is still increasing [1]. To preserve food from spoilage, some manufacturers used synthetic antimicrobial agents to prevent the growth of food spoilage and food pathogenic microorganisms include benzoates, nitrates, and nitrites [3]. Consumers are more aware on food safety especially on the long term effect of synthetic additives in food including toxic and carcinogenic effect. This issue has led to the increased demand for high-quality, minimally processed foods with extended shelf-life and preferably free from or with a low level of synthetic additives in food [5]. Antimicrobials agent from natural plants is a good source as an alternative to synthetic preservatives in order to satisfy consumers demand for safe and healthy food [6]. The main reasons for adding antimicrobial in food are to control food spoilage and to prevent the growth of foodborne pathogens
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