Plant extracts as inhibitors of foodborne pathogenic bacteria

Abstract

It has been demonstrated that the lowest inhibitory and bactericidal concentration on S. aureus is found in white sea buckthorn powders, followed by rosehip groats and grape marc. In the case of E. coli and K. pneumoniae, only white sea buckthorn powder showed minimal inhibitory and bactericidal concentrations. According to the obtained data, we noticed that sea buckthorn has the most pronounced effect on tested bacteria. It was determined MIC and the lowest concentration was for sea bucthorn. In conclusion we can say that using plant powders as food preservatives would be a solution to prevent foodborne illness and possibly resolve the problem of antibiotic resistance in the future and optimization of long-term food storage.