Abstract
In this research, some plant seeds powder was evaluated to find their potential effect to rule diseases of food poisoning. Antimicrobial effect of five plant seeds was examined contra Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella. pneumonia and Candida albicans by using well diffusion method. Antimicrobial activity studies revealed high potential activity of plant seeds powder of Nigella sativa L., cucurbita pepo, Sesamum radiatum, Trigonella foenum-graecum, Linum usitatissimum with variable efficiency contra tested microbial strains with concentration of 100 mg/ml, except Sesamum radiatum scored no effect. The T. foenum and N. sativa seed powder showed the largest inhibition zone (24-20 mm) contra K. pneumonia, followed by S. aureus (20-18 mm) and C. albicans (15mm) respectively. The five plant seeds powder exhibited bacteriostatic and bactericidal effects with MIC's 20 and MBC 40 mg/ml against K. pneumonia, and MIC's 40 and MBC 60 mg/ml against S. aureus. The results of this study indicated that plants seeds powder have promising antimicrobial activities and their potential applications in food process. It could be utilized as a natural medicinal alternative instead of chemical substance.
Highlights
Food poisoning disease is generally known as illness or ailment induced by the consuming food polluted with bacteria, Fungi, parasites, or toxic substance
The own antimicrobial effect of every plant seed was assessed against four types of bacteria and one type of yeast that cause food borne diseases
The most sensitive strain was K. pneumonia against seed plants followed by S. aureus, C. albicans, while E. coli and were the most resistance strains to the plant seeds respectively
Summary
Food poisoning disease is generally known as illness or ailment induced by the consuming food polluted with bacteria, Fungi, parasites, or toxic substance. Isolated from food products Gram negative bacteria like; Salmonella typhi, Escherichia coli and Pseudomonas aeruginosa (Pandey and Singh, 2011), and Gram-positive bacteria especially; Bacillus cereus, clostridium species, Staphylococcus aureus (Mostafa et al, 2018) Reduction of food poisoning diseases and their own agents are candidates by using of chemical preservatives (Shan et al, 2007) These chemical substances have efficiency role against outbreak control of food poisoning diseases, but used it abundant continuously lead to unpleasant side effect on human healthiness and accumulated in their bodies (Bialonska et al, 2010). Al-Ameedy and Omran (2019) investigated the effect of Nigella sativa purified oil fractions by solvents against tested bacterial strains Both Hexane and chloroform Fractions showed strong antimicrobial activity against E. coli, K. pneumonia and intestinal flora with inhibition zone (IZ) ranged 18-19± 3.5 mm (Singh et al.,2005).
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