Extraction, characterization and antibacterial activity of medicinal plants for the control of food pathogens

Abstract

Preservatives are substances that are added to food or used in cooking in order to stop it from going bad or growing bacteria that could make people sick. On the other hand, although these compounds are designed to prevent microbial spoilage of food, they frequently have unintended consequences for human health, the distribution network for food, and the evolution of microbial resistance. As a result of these challenges, it is becoming increasingly vital to find a natural preservative that is both safe and healthy for human consumption. In some circumstances, plant extracts are utilised both to treat and prevent food-borne illnesses. In the present study, Tinospora Cordifolia, Vitex Negundo, and Syzgium Cumini were used as a medicinal plants. Among the 3 different plant extracts, it was discovered that only one of them, the Vitex Negundo extract 400µg/ml plant extract, was shown high inhibition activity against the food pathogens. For the purpose of preventing food poisoning and preserving food, natural alternatives based on these potentially useful plant extracts can serve as an effective replacement for antibacterial agents that are generated using chemical processes.