Potential Role of Plant Extracts and Phytochemicals Against Foodborne Pathogens

Abstract

<jats:p>Foodborne diseases are one of the major causes of morbidity and mortality, especially in low-income countries with poor sanitation and inadequate healthcare facilities. The foremost bacterial pathogens responsible for global outbreaks include Salmonella species, Campylobacter jejuni, Escherichia coli, Shigella sp., Vibrio, Listeria monocytogenes and Clostridium botulinum. Among the viral and parasitic pathogens, norovirus, hepatitis A virus, Giardia lamblia, Trichinella spiralis, Toxoplasma and Entamoeba histolytica are commonly associated with foodborne diseases. The toxins produced by Staphylococcus aureus, Bacillus cereus and Clostridium perfringens also cause these infections. The currently available therapies for these infections are associated with various limited efficacy, high cost and side-effects. There is an urgent need for effective alternative therapies for the prevention and treatment of foodborne diseases. Several plant extracts and phytochemicals were found to be highly effective to control the growth of these pathogens causing foodborne infections in in vitro systems. The present review attempts to provide comprehensive scientific information on major foodborne pathogens and the potential role of phytochemicals in the prevention and treatment of these infections. Further detailed studies are necessary to evaluate the activities of these extracts and phytochemicals along with their mechanism of action using in vivo models.</jats:p>

Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities

“…The incidence of systemic microbial infections such as septicemia, urinary tract infections, meningitis, pneumonia, and gastritis affects the entire human body and contributes significantly to global mortality. Food-borne diseases are mostly caused by pathogens including Staphylococcus , Shigella , Salmonella , Bacillus , Escherichia coli , Clostridium , and Pseudomonas [ 69 ]. Plant-derived bioactive compounds are promising sources of antimicrobials.…”

Efficacy of a Dietary Polyherbal Formula on the Performance and Gut Health in Broiler Chicks after Experimental Infection with Eimeria spp.

“…Herbal extracts have been known to be effective against parasites, such as Plasmodium spp. [34], Schistosoma mansoni [35,36], Toxoplasma gondii [37], and helminths [38]. Allen et al [39] found that dried leaves of Artemisia annua provided significant protection against lesions due to E. tenella infection.…”

Culinary herbs and spices in Nepal: A review of their traditional uses, chemical constituents, and pharmacological activities

“…Antimicrobials are the compounds that either kill or inhibit the growth of broad-spectrum bacteria, virus, or fungi. Studies has shown that phytochemicals exert antimicrobial activity via mechanism of action like damage of cell membrane, inhibition of enzyme and toxin activity, suppression of virulence factor or by formation of bacterial biofilm (Guldiken et al 2018, Ullah et al 2020. Several herbs and spices used in Nepali kitchen exhibit highly potent bioactive compounds such as flavonoids, alkaloids, tannins, glycosides, saponins which attributed as a defense mechanism against different microorganisms, insects and herbivores.…”