Strains causing meals poisoning diseasesAshraf A. Mostafa a,b,, Abdulaziz A. Al-Askar a, Khalid S. Almaary a, Turki M. Dawoud a, Essam N. Sholkamy a, Marwah M. Bakri ca b cBotany and Microbiology Dept., College of Science, King Saud University, P.O. 2455, Riyadh 11451, Saudi Arabia National Institute of Oceanography and Fisheries, Al-Kanater Fish Research Station, Egypt Microbiology Dept., College of Science, Jazan University, Saudi Arabiaa r t i c l ei n f oa b s t r a c tPrevention of food spoilage and meals poisoning pathogens is generally achieved by use of chemical preservatives which have negative impacts which includes: human wellness hazards in the chemical applications, chemical residues in meals feed chains and acquisition of microbial resistance towards the utilised chemical compounds. Because of such issues, the necessity to seek out a potentially efficient, healthy safer and organic option preservatives is enhanced. Inside these texts, Plant extracts have been employed to handle food poisoning ailments and preserve foodstuff. Antimicrobial activity of 5 plant extracts were investigated against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhi employing agar disc diffusion strategy. Ethanolic extracts of Punica granatum, Syzygium aromaticum, Zingiber officinales and Thymus vulgaris had been potentially powerful with variable efficiency against the tested bacterial strains at concentration of ten mg/ml although extract of Cuminum cyminum was only successful against S. aureus respectively. P. granatum and S. aromaticum ethanolic extracts had been the most efficient plant extracts and showed bacteriostatic and bactericidal activities against the extremely susceptible strains of meals borne pathogenic bacteria (S. aureus and P. aeruginosa) with MIC’s ranged from 2.five to five.0 mg/ml and MBC of five.0 and 10 mg/ml except P. aeruginosa which was less sensitive and its MBC reached to 12.five mg/ml of S. aromaticum respectively. These plant extracts which proved to become potentially productive is often employed as all-natural option preventives to manage meals poisoning diseases and preserve meals stuff avoiding healthful hazards of chemically antimicrobial agent applications.Maraviroc 2017 Production and hosting by Elsevier B.Deoxycholic acid sodium salt V.PMID:24025603 on behalf of King Saud University. This can be an open access short article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Short article history: Received 14 November 2016 Revised 16 January 2017 Accepted 21 February 2017 Readily available on the web 24 February 2017 Key phrases: Meals spoilage Herbal plants Antibacterial activity All-natural preservatives MIC1. Introduction Meals poisoning is thought of as probably the most popular reason for illness and death in building nations (Doughari et al., 2007; Pirbalouti et al., 2009; Sapkota et al., 2012). Most of meals poisoning reports are connected with bacterial contamination particularly members of Gram negative bacteria like Salmonella typhi, Escherichia coli and Pseudomonas aeruginosa (Solomakos et al., 2008; Pandey and Singh, 2011). Other Gram optimistic bacteria includingPeer evaluation below responsibility of King Saud University.Production and hosting by ElsevierCorresponding author.E-mail address: Ashraf812@yahoo (A.A. Mostafa).Staphylococcus aureus and Bacillus cereus have already been also identified as the causal agents of meals borne diseases or meals spoilage (Braga et al., 2005). Prevention of food spoilage and their etiological agent is traditionally accomplished by the usage of chemical pr.
