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Shatta,, A., Gab-Alla, A. (2006). ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA. Journal of Food and Dairy Sciences, 31(4), 2165-2178. doi: 10.21608/jfds.2006.236450
A. A. Shatta,; Amal A. Gab-Alla. "ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA". Journal of Food and Dairy Sciences, 31, 4, 2006, 2165-2178. doi: 10.21608/jfds.2006.236450
Shatta,, A., Gab-Alla, A. (2006). 'ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA', Journal of Food and Dairy Sciences, 31(4), pp. 2165-2178. doi: 10.21608/jfds.2006.236450
Shatta,, A., Gab-Alla, A. ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA. Journal of Food and Dairy Sciences, 2006; 31(4): 2165-2178. doi: 10.21608/jfds.2006.236450

ANTIMICROBIAL PROPERTIES OF SOME PLANT EXTRACTS AGAINST VARIOUS FOOD-BORNE PATHOGENIC BACTERIA

Article 1, Volume 31, Issue 4, April 2006, Page 2165-2178  XML PDF (1018.9 K)
Document Type: Original Article
DOI: 10.21608/jfds.2006.236450
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Authors
A. A. Shatta,; Amal A. Gab-Alla
Food Technol. Dept.l Fac of Agric., Suez Canal Univ., lsrnailia, Egypt.
Abstract
Food manufacturers and consumers demand additive-free, fresh and full-
tasting food products while maintaining high standards of microbiological safety. The
use of natural antimicrobial system for the preservation of foods could satisfy this
demand. The use of certain plant extracts can guarantee a good microbiological
safety in foods. There is a little quantitative data on antimicrobial activity of most
plants extracts. Therefore, the growth of eleven food borne pathogenic bacterial
strains: four Gram negative (Enferobacfer (Ent) aerogenes, Escherichia (E.) coir,
Pseudomonas (Pa) aeruginosa and PS. fluorescens) and seven Gram-positive
(Bacillus (B) careus, B. firmus. B. pumri'us, B. subtriis, Micrococcus (M ) Iuteus, M
van'ans and Staphylococcus (5.) aureus) was studied in liquid media in the presence
of some plant extracts (water and ethanolic) rich in total phenolic compounds, namely
black tea, grape seed, green tea, rosemary and reference compounds (caffeine and
catechin).
The ethanolic extracts of black tea, grape seed, green tea, and rosemary
appear to be promising antibacterial agents and could be used in food industry to
guarantee a good microbiological safety of foods.
Keywords
plant extracts; black tea. grape seeds; green tea. rosemary. growth inhibition; food pathogenic bacteria
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