Abstract
Plant extracts are an important part in agroecology, as they benefit environment in combating pathogenic organisms, without resorting to synthetic chemicals. The objective of this study was to evaluate the antibacterial activity of mixtures of ethanol extracts from semi-desert plants [creosote bush ( Larrea tridentata ), tarbush ( Flourensia cernua ) and paddle cactus ( Opuntia ficus-indica )] against Enterobacter aerogenes, Escherichia coli, Salmonella typhi and Staphylococcus aureus . The maximum antimicrobial activity was achieved with the creosote bush–tarbush-paddle cactus mix (1:1:1) v/v, followed by paddle cactus-tarbush (1:1) v/v. E. coli was the bacterial strain that showed the highest growth inhibition as consequence of the concentration of plant extracts (4000 and 5000 ppm of tarbush). While with the creosote bush plant extracts, the highest inhibition halos were observed. Synergistic effects were observed when mixtures of ethanolic plant extract against food-borne pathogen bacteria were used, so this may be a better way to design alternative pathogen control methodologies for food-borne pathogen bacteria. Keywords: Larrea tridentate, Flourensia cernua, Opuntia ficus-indica , ethanolic plant extract mixtures, foodborne pathogen African Journal of Biotechnology , Vol. 13(5), pp. 699-704, 29 January, 2014
Highlights
Food-borne pathogen bacteria are one of the major public concerns worldwide (Tayel and El-Tras, 2010)
Most of extract combinations had an inhibitor effect on E. aerogenes and S. typhi; a mixture analysis was performed under a cubic model, and this analysis was performed using Statgraphics software
The significant differences observed among bacteria suggest that extract mixtures affect in a different way each of the tested food-borne pathogen bacteria; while differences among extract mixtures suggest that at least one extract mixture affect in a different way the bacteria growth
Summary
Food-borne pathogen bacteria are one of the major public concerns worldwide (Tayel and El-Tras, 2010). A variety of microorganisms lead to food spoilage that is encountered as one of the most important matter concerning the food industry. Prevention of pathogenic and spoilage microorganisms in food is usually achieved by using synthetic chemical preservatives but some of them are responsible for many carcinogenic and teratogenic attributes as well as residual toxicity, and with growing concern of microbial resistance toward conventional synthetic preservatives (Pundir et al, 2010). The continuous spreads of multidrug resistant pathogens have become a serious threat to public health and a major concern for infection control practitioners (Iwalokun et al, 2004).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
