Detection and Control of Foodborne Pathogenic Bacteria Using Solanum nigrum Extract as Antibacterial in Meat Products
Gamal M. Hamad *
Department of Food Technology, Arid Land Cultivation Research Institute (ALCRI), Egypt and City of Scientific Research and Technological Applications (SRTA- CITY), New Borg El-Arab City 21934, Alexandria, Egypt.
Ahmed M. Zeitoun
Department of Food science, Faculty of Agriculture Saba Basha, Alexandria University, Alexandria, Egypt.
Marwa M. Abu-Serie
City of Scientific Research and Technological Applications (SRTA- CITY), New Borg El-Arab City 21934, Alexandria, Egypt and Department of Medical Biotechnology, Genetic Engineering and Biotechnology Research Institute (GEBRI), Egypt.
Elsayed E. Hafez
City of Scientific Research and Technological Applications (SRTA- CITY), New Borg El-Arab City 21934, Alexandria, Egypt and Department of Plant Protection and Biomolecular Diagnosis, Arid Land Cultivation Research Institute (ALCRI), Egypt.
*Author to whom correspondence should be addressed.
Abstract
Introduction: Foodborne pathogenic bacteria cause many diseases for the human after eating the spoiled food. For that reason, different meat products produced by different companies in Egypt were collected (during May-Sept 2017), and subjected to microbial analysis.
Aims: The antibacterial activity of the solanum nigrum extract against the foodborne Pathogenic bacteria isolated from the collected meat samples such as; Salmonella sp, E.coli, E.coli H7, Bacillus cereus, Staphylococcus were evaluated and detection by Multiplex PCR.
Methodology: Multiplex PCR using different primers specific for either structure or function genes for the most common food born bacteria was approached for detection of the existing bacterial strains in the collected samples. However, the selective media results were insured by the multiplex PCR. Antibacterial activity of S. nigrum leaves extract against Foodborne Pathogenic Bacteria
Results: The antibacterial activity of S. nigrum leaves extract was tested against the isolated foodborn bacteria; Salmonella sp, E.coli, E.coli H7, Bacillus cereus, Staphylococcus areus, and streptococcus pyogenes) from the collected meat samples, the results showed that the diameter of the inhibition zones was ranged from 1.5 to 2.6 cm. The highest antibacterial activity was demonstrated against Bacillus cerueus and E.coli H7 but the lowest activity was observed with Staphylococcus aureus. The MIC for the plant extract was 12.5 mg/ml. The S. nigrum antibacterial activity may result in the high content of phenolic compounds and Flavonoids in its extract. Conclusion: PCR is more acqurate than the selective media method to Detection Foodborn Pathogenic Bacteria and S. nigrum extract could be used as control agent against the foodborne Pathogenic bacteria in processed meats
Conclusion: PCR is more acqurate than the selective media method to Detection Foodborn Pathogenic Bacteria and S. nigrum extract could be used as control agent against the foodborne Pathogenic bacteria in processed meats.
Keywords: Solanum nigrum, foodborne bacteria, multiplex PCR, antibacterial, meat products