Antibacterial Efficacy of Saudi Coriandrum sativum L. Seed Extract: A Potential Natural Preservative for Enhancing Food Safety and Shelf Life

Abstract

Objective: This study aimed to demonstrate the antimicrobial activity of an aqueous extract of Saudi Coriandrum sativum L. seeds against bacteria that cause food contamination and food poisoning. Methods: The study utilized an aqueous extract of Saudi Coriandrum sativum L. seeds to assess its antibacterial activity against various bacterial strains associated with food contamination and food poisoning. The bacterial strains tested included Streptococcus sp., Enterococcus faecalis, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, and Listeria monocytogenes. The bacteria were exposed to the extract for a period of 72 hours, after which their growth rates were measured and categorized to determine the extract's effectiveness in inhibiting bacterial proliferation. Results: The bacterial isolates were divided into three groups based on their growth rates after 72 hours of exposure to the aqueous extract. The first group, which demonstrated the highest susceptibility, included Streptococcus sp. and Enterococcus faecalis, with an average growth reduction of 9.2%. The second group, comprising Bacillus cereus, Staphylococcus aureus, and Escherichia coli, exhibited an average growth reduction of 22.5%. The third group, which included Salmonella enteritidis, Pseudomonas aeruginosa, and Listeria monocytogenes, showed the least susceptibility, with an average growth reduction of 45.8%. Conclusions: The aqueous extract of Coriandrum sativum L. seeds has shown effective inhibition of bacterial growth. While additional research is needed to fully assess its potential, the extract could be recommended as a natural preservative in the food industry. It has the potential to extend shelf life, improve food quality, and safeguard consumer health.