Abstract
BackgroundFoodborne illness is a public health alarm with a deleterious effect on human health and the economy all over the world. Searching for possible solutions to beat foodborne pathogens is still a demanding concern. The scope of this study is to evaluate the antimicrobial activity of some natural and organic compounds against important pathogens including Escherichia coli O157:H7 C9490, Listeria monocytogenes Lm2 Scott A 4b, and Salmonella enteritidis 8-9-99.ResultsThe bactericidal effect of eight compounds and their concentrations were evaluated by the tube dilution assay against the tested bacterial strains. Thymol was found to be superior to all tested compounds. Antimicrobial activities found to be highly influenced by varying pH values. Low pH 4.5 found to report higher inhibition when compared with pH 7.1. For instance, minimum inhibitory concentration (MIC) occurred at pH 7.1 with 25 ppm of thymol against Escherichia coli O157:H7 and Salmonella enteritidis, while 200 ppm against Listeria monocytogenes. However, MIC occurred at pH 4.5 with 25 ppm of thymol against all tested bacterial strains.ConclusionsThymol is the most active antimicrobial recorded in our study at low concentrations. Our results indicated thymol, benzoic acid, sodium benzoate, salicylic acid, 3-t-butyl-4-Hydroxyanisole, and acetylsalicylic acid have promising potential applications in controlling tested foodborne pathogens.
Highlights
Foodborne illness is a public health alarm with a deleterious effect on human health and the economy all over the world
World Health Organization (WHO) reported Salmonella species, Listeria species, and E. coli as hazardous foodborne pathogens (WHO 2015)
There is still an essential need for the assessment of new safe methods to reduce or eliminate foodborne pathogens. Some bacterial strains such as Salmonella sp., E. coli and Listeria monocytogenes are a major cause of foodborne illness due to their ability to grow and tolerate different conditions
Summary
Foodborne illness is a public health alarm with a deleterious effect on human health and the economy all over the world. WHO reported Salmonella species, Listeria species, and E. coli as hazardous foodborne pathogens (WHO 2015). There is still an essential need for the assessment of new safe methods to reduce or eliminate foodborne pathogens. Some bacterial strains such as Salmonella sp., E. coli and Listeria monocytogenes are a major cause of foodborne illness due to their ability to grow and tolerate different conditions. Searching for different strategies and improved methodologies to control these pathogens is still a prime concern. One such possibility is to evaluate the efficacy of natural and organic antibacterial additives
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