Antimicrobial Effect of Guava on<i>Escherichia Coli</i>O157:H7 and<i>Salmonella</i>Typhimurium in Liquid Medium

Ibrahim, Salam A.; Yang, Guochen; Song, Danfeng; Tse, T.

doi:10.1080/10942910903147833

Cited by 23 publications

(14 citation statements)

References 23 publications

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“…In the present work, the antimicrobial activity of xoconostle pears was studied using growth over time and well diffusion assays. Both assays are common for studying the antimicrobial activity in food microbiology [ 14 , 23 , 25 , 26 ] and our laboratory has used both assays with consistent results [ 7 , 9 , 10 , 13 , 16 ]. The growth over time and well diffusion assays are practical, simple, and could be used for direct screening of direct extracts from fruits and vegetables.…”

Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) againstEscherichia coliO157:H7 in Laboratory Medium

Hayek

Ibrahim

2012

International Journal of Microbiology

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The objective of this study was to investigate the antimicrobial activity of xoconostle pears (Opuntia matudae) against Escherichia coli O157:H7. Xoconostle pears were sliced, blended, and centrifuged. The supernatant was then filtered using a 0.45 μm filter to obtain direct extract. Direct extract of xoconostle pears was tested against four strains of E. coli O157:H7 in brain heart infusion (BHI) laboratory medium using growth over time and agar well diffusion assays. Our results showed that direct extract of xoconostle pears had a significant (P < 0.05) inhibitory effect at 4, 6, and 8% (v/v) concentrations and complete inhibitory effect at 10% (v/v) during 8 h of incubation at 37°C. Minimum inhibitory volume (MIV) was 400 μL mL−1 (v/v) and minimum lethal volume (MLV) was 650 μL mL−1 (v/v). The inhibitory effect of xoconostle pears found to be concentration dependent and not strain dependent. Thus, xoconostle pears extract has the potential to inhibit the growth of E. coli O157:H7 and could provide a natural means of controlling pathogenic contamination, thereby mitigating food safety risks.

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Section: Discussionmentioning

confidence: 99%

Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) againstEscherichia coliO157:H7 in Laboratory Medium

Hayek

Ibrahim

2012

International Journal of Microbiology

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“…Many antioxidants including ascorbic acid, have demonstrated antimicrobial effects against food and plant pathogens (Ibrahim, Salameh, Phetsomphou, Yang, & Seo, 2006;Tajkarimi, Ibrahim & Cliver, 2010;Yaltirak, Aslim, Ozturk, & Alli, 2009;Ibrahim, Yang, Song & Tse, 2011). Ascorbic acid antiviral activity against enteroviruses has caused by free radicals formation during autoxidation of the acid (Salo & Cliver, 1978).…”

Section: Quantitative Approaches In Carrot Juicementioning

confidence: 99%

Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice

Tajkarimi

Ibrahim

2011

Food Control

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“…It has been proven that this method is very effective to control the growth of foodborne pathogens . Ibrahim et al . obtained guava filtered juice from fresh guava fruit and investigated the effects of this extract against Escherichia coli O157:H7 and Salmonella .…”

Section: Plant‐based Preservativesmentioning

confidence: 99%

Novel natural food preservatives and applications in seafood preservation: a review

Gökoğlu

2018

J Sci Food Agric

169

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Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. Antimicrobial agentsPlant extracts have antimicrobial activity due to their phytochemical components. Various plant extracts possess antimicrobial activity against a range of bacteria, yeast and molds. They

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Antimicrobial Effect of Guava onEscherichia ColiO157:H7 andSalmonellaTyphimurium in Liquid Medium

Cited by 23 publications

References 23 publications

Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) againstEscherichia coliO157:H7 in Laboratory Medium

Antimicrobial Activity of Xoconostle Pears (Opuntia matudae) againstEscherichia coliO157:H7 in Laboratory Medium

Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157:H7 in laboratory medium and carrot juice

Novel natural food preservatives and applications in seafood preservation: a review

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