Antimicrobial activity of the mint extract against campylobacter jejueni isolated from chicken sample

Abstract

Foodborne infectious diseases are seen around the world. One of the most common contaminants found in chicken meat products is Campylobacter jejuni. This study tries to: To assess the utilization of Mint extract in various concentrations as natural antimicrobial against C. jejueni, 100 chicken samples were collected From the city center of AL- Diwaniyah, 50 samples of fresh poultry meat and 50 samples of frozen poultry meat, and the evaluation was done on them after preparation.The antimicrobial activity of methanolic, ethanolic, and aqueous extracts of mint was evaluated in multi-well micro-titer plates using the well diffusion method. Mint extract was evaluated for antimicrobial property against C. jejuni at different concentrations (80%, 40%, and 20%), and the highest inhibitory effect was observed in the ethanolic extract of mint, followed by the methanolic extract, while the aqueous extract was active only at a high concentration of 80% using the well diffusion method. Due to the biologically active properties of the compounds in mint, which are antimicrobial, antibacterial, anti-inflammatory, anticancer, antioxidant, and antifungal, mint extracts exhibit biological activity against C. jejueni.