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Papers by mahfuzul Hoque

Bangladesh Journal of Microbiology, Jan 22, 2023

Biological Research, 2014

Background: Cronobacter sakazakii is considered as an emerging foodborne pathogen. The aim of thi... more Background: Cronobacter sakazakii is considered as an emerging foodborne pathogen. The aim of this study was to isolate and characterize virulent strains of Cronobacter sakazakii from food samples of Bangladesh. Result: Six (6) Cronobacter sakazakii was isolated and identified from 54 food samples on the basis of biochemical characteristics, sugar fermentation, SDS-PAGE of whole cell protein, plasmid profile and PCR of Cronobacter spp. specific genes (esak, gluA, zpx, ompA, ERIC, BOX-AIR) and sequencing. These strains were found to have moderately high antibiotic resistance against common antibiotics and some are ESBL producer. Most of the C. sakazakii isolates were capable of producing biofilm (strong biofilm producer), extracellular protease and siderophores, curli expression, haemolysin, haemagglutinin, mannose resistant haemagglutinin, had high cell surface hydrophobicity, significant resistance to human serum, can tolerate high concentration of salt, bile and DNase production. Most of them produced enterotoxins of different molecular weight. The isolates pose significant serological cross-reactivity with other gram negative pathogens such as serotypes of Salmonella spp., Shigella boydii, Shigella sonnei, Shigella flexneri and Vibrio cholerae. They had significant tolerance to high temperature, low pH, dryness and osmotic stress. Conclusion: Special attention should be given in ensuring hygiene in production and post-processing to prevent contamination of food with such stress-tolerant virulent Cronobacter sakazakii.

Bangladesh Journal of Microbiology, 2012

The ethanol extract of Betel leaf (Piper betle L.), an indigenous climber plant of Bangladesh was... more The ethanol extract of Betel leaf (Piper betle L.), an indigenous climber plant of Bangladesh was screened for its antibacterial activity against some foodborne pathogens viz. Vibrio cholerae ATCC 6395, E. coli ATCC 25922, E. coli O157:H7 NCTC 12049, Shigella dysenteriae-1 MJ-84 and Staphylococcus aureus ATCC 25923. Experimental findings revealed that the ethanol extract of betel leaves potentially inhibit the growth of these foodborne pathogens. Minimum inhibitory concentration (MIC) was ranged from 0.625% (w/v) to 0.75% (w/v). The ethanol extract of betel leaf showed the highest MIC values for E. coli ATCC 25922 (0.625 mm), Vibrio cholera ATCC 6395 (0.625 mm), and Staphylococcus aureus ATCC 25923 (0.625 mm). It was revealed that the antibacterial activity was highest at around neutral pH and at moderate temperature. The highest temperature (100°C) and the pH (10.0) treated ethanol extract showed a little less activity than the maximum activity at moderate temperature and at...

Lwt - Food Science and Technology, 2016

This research was carried out to isolate and identify lactobacilli from yogurt and vegetables sam... more This research was carried out to isolate and identify lactobacilli from yogurt and vegetables sample from Dhaka, Bangladesh. Twenty five Lactobacillus strains were isolated and identified as Lactobacillus species based on cultural characteristics, biochemical tests, and sugar fermentation. The results showed only four among twenty five isolates were highly responded to probiotic criteria such as low pH tolerance (2.5), bile salt tolerance (2%), gastric juice tolerance (0.5% bile salt, 0.2% NaCl, 0.32% pepsin pH 2.5) in-vitro and were identified strains as Lactobacillus plantarum imy-21, Lactobacillus plantarumimy-22, Lactobacillus plantarum imv-26 and Lactobacillus acidophilus imy-37 according to Bergey's Manual of Systematic Bacteriology and 16s rDNA sequencing. All of the strains were showed protease activity on skim milk agar. These strains were sensitive to ampicillin, doxycycline, erythromycin and tetracycline; also have antimicrobial activity against enteric pathogen such ...

Bangladesh Journal of Microbiology

Antimicrobial activity of ethanol extracts of betel leaf (Piper betle L.) and areca nut (Areca ca... more Antimicrobial activity of ethanol extracts of betel leaf (Piper betle L.) and areca nut (Areca catechu) against six food borne enteric pathogens viz. Staphylococcus aureus (ATCC 25923), Staphylococcus epidermidis (icddr,b), Salmonella typhimurium (AIM-40, icddr,b), Escherichia coli (ATCC 25922), Escherichia coli O157:H7 (ATCC 12079) and Bacillus cereus (ATCC 12079), and four oral pathogens such as isolates 1 & 2 of each of the two bacteria viz. Staphylococcus sp. and Pseudomonas sp. was investigated. Ethanol extract of betel leaf produced highest zone of inhibition (18.0 ± 1.91 mm) against Staphylococcus epidermidis (icddr,b) whereas that of areca nut produced highest zone of inhibition (15.0 ± 0.816 mm) against Staphylococcus aureus (ATCC 25923). But no inhibition was found against Salmonella typhimurium (ATCC AIM-40, icddr,b), Escherichia coli (ATCC 25922), and Escherichia coli O157:H7 (ATCC 12079) by the Ethanol extract of betel leaf. The MIC and MBC values of both ethanol extrac...

Bangladesh Journal of Microbiology

The excessive use of chemical preservatives is a serious problem worldwide, which necessitates th... more The excessive use of chemical preservatives is a serious problem worldwide, which necessitates the discovery of new classes of antimicrobials from other sources like herbs and spices for preservation of food and/or food products. In this study, antibacterial activity of essential oils (EOs) such as cinnamaldehyde and carvacrol were tested against four foodborne pathogens viz Staphylococcus aureus ATCC 25923, Shigella dysenteriae-I MJ-84, Escherichia soli ATCC 25922, Vibrio cholerae ATCC 6395 and two food spoilage bacteria viz Pseudomonas aeruginosa ATCC 27853 and Klebsiella rhizophila ATCC 13882, respectively, using disc diffusion method. These EOs were found to inhibit both categories of bacteria. Cinnamaldehyde and carvacrol showed maximum 30.0 ± 0.2 and 27.5 ± 0.5 zones of inhibition, respectively against S. aureus. Pseudomonas aeruginosa was found resistant against carvacrol. Cinnamaldehyde and carvacrol was determined. Both showed antibacterial activity after treatment at 100°C...

LWT - Food Science and Technology

Abstract The need for better control of foodborne pathogens has been of paramount importance in r... more Abstract The need for better control of foodborne pathogens has been of paramount importance in recent years as one of the major concerns to ensure food safety. This study was aimed to determine whether Cloves ( Syzygium aromaticum ) and Cinnamon ( Cinnamomum cassia ) derived essential oils (EOs) could be used to control Listeria monocytogenes in ground beef. When L. monocytogenes contaminated ground beef was exposed to 5% and 10% of crude and commercial clove EOs or 2.5% and 5.0% of crude and commercial cinnamon EOs and stored at refrigeration (8 °C), chilling (0 °C) temperatures for 7 days as well as at freezing (−18 °C) temperatures for 60 days, it was found that 10% clove (both crude and commercial) could completely inactivate L. monocytogenes in ground beef within 3 days of post inoculation, irrespective of storage temperature. However, 5.0% clove EOs (both crude and commercial) was not found effective in killing L. monocytogenes throughout the storage period. On the other hand, both 2.5% and 5.0% of crude and cinnamon EOs was not found effective in inactivating L. monocytogenes throughout the storage period. However, 5.0% commercial cinnamon EOs was able to reduce 3.5–4.0 log CFU/g of L. monocytogenes populations depending on the storage temperature and time. The 3.5–4.0 log CFU/g reduction of L. monocytogenes was achieved within 7 days at refrigeration and chilling temperatures but it takes 60 days while storage at freezing temperature. This finding suggested that the effectiveness of reducing L. monocytogenes populations in ground beef by chinamon EOs was influenced by storage temperature and time. On the other hand, this influence was not observed in clove EOs indicating that use of clove EOs is better in killing pathogen populations in ground beef, than that of cinnamon EOs. Hence, could be useful in controlling L. monocytogenes in ground beef meat and improve the safety of ground beef products.

Pakistan Journal of Biological Sciences, 2006

Pakistan Journal of Biological Sciences, 2006

Pakistan Journal of Biological Sciences, 2006

Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinn... more Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinnamomum cassia) were analyzed for determination of antibacterial activity against 21 food borne pathogens: Listeria monocytogenes (5 strains), Staphylococcus aureus (4 strains), Escherichia coli O157: H7 (6 strains), Salmonella Enteritidis (4 strains), Vibrio parahaemolyticus and Bacillus cereus and 5 food spoilage bacteria: Pseudomonas aeroginosa. P. putida, Alcaligenes faecalis, and Aeromonas hydrophila (2 strains). Screening of cloves and cinnamon extracts showed antibacterial activity against the test organisms. The MIC values for ethanol, aqueous extracts, and essential oil from cloves ranged from 0.5 to 5.5 mg/ml, 0.8 to 5.5 mg/ml, and 1.25 to 5%, respectively. The MIC values for ethanol, aqueous extracts, and essential oil from cinnamon ranged from 1.0 to 3.5mg/ml, 2.5 mg/ml, and 1.25 to 5.0%, respectively. The effect of temperature and pH on the antibacterial activity of essential...

Bangladesh Journal of Microbiology

Chemical preservatives for food preservation at high concentration are hazardous for public healt... more Chemical preservatives for food preservation at high concentration are hazardous for public health. The natural antimicrobials from plants, herbs and spices have been given priority as alternatives of the chemical preservatives. In this study, antibacterial activity of the essential oil (3%) from black cumin seeds was tested against five food borne pathogens viz Staphylococcus aureus (ATCC 25923), Shigella dysenteriae-I (MJ-84), Escherichia coli 0157:H7 (ATCC 12079), Escherichia coli (ATCC 25922) and Vibrio cholerae( ATCC 6395) using disc diffusion method. The essential oil (EO) showed antibacterial activity against both Gram positive and Gram negative bacteria with the highest inhibition against S. aureus (17.4 ± 0.2) and the lowest against Vibrio cholerae (14.5 ± 1.0). No activity was observed against E. coli and E. coli O157:H7. The effect of temperature and pH on the antibacterial activity of the EO from black cumin seeds was determined. At 100°C for 30 min treatment, no signifi...

Foodborne Pathogens and Disease, 2007

The antibacterial activity of guava (Psidiuni gunJava) and neem (Azadirac/ita iiidicn) extracts a... more The antibacterial activity of guava (Psidiuni gunJava) and neem (Azadirac/ita iiidicn) extracts against 21 strains of foodhorne pathogens were determined-Listeria nionocittogenes ( five strains), Stapliilococcus ajireus (four strains), Escliericlua co/i 0157:H7 (six strains), Salmonella Enteritidis (four strains), Vibrio paraliaeniolyticus, and Bacillus cereus, and five food spoilage bacteria: Pseudoinoiias aerogiliosa, P. putida, Alcaligenes faecalis, and Aeromonas lidroplula (two strains). Guava and neem extracts showed higher antimicrobial activity against Gram-positive bacteria compared to Gram-negative bacteria except for V. para/iaeiuolyticus, P. aeroginosa, and A. /iiidropliila. None of the extracts showed antimicrobial activity against E. co/i 0157:H7 and Salmonella Enteritidis. The minimum inhibitory concentration (MIC) of ethanol extracts of guava showed the highest inhibition for L. mouocijtogeues JCM 7676 (0.1 mg/mL), S. aureus 1CM 2151 (0.1 mg/mL), S. aureus JCM 2179 (0.1 mg/mL), and V. para/iaemolyticus IFO 12711 (0.1 mg/mL) and the lowest inhibition for Alcaligenes faecalis IFO 12669, Aeromonas hydrophila NFRI 8282 (4.0 mg/mL), and A. hydrophila NFRI 8283 (4.0 mg/mL). The MIC of chloroform extracts of neem showed similar inhibition for L. nionocytogenes ATCC 43256 (4.0 mg/mL) and L. monoci/togenes ATCC 49594 (5.0 mg/mL). However, ethanol extracts of neem showed higher inhibition for S. aureiis JCM 2151 (4.5 mg/mL) and S. aureiis IFO 13276 (4.5 mg/mL) and the lower inhibition for other microorganisms (6.5 mg/mL). No significant effects of temperature and pH were found on guava and neem extracts against cocktails of L. nionocytogenes and S. aureus. The results of the present study suggest that guava and neem extracts possess compounds containing antibacterial properties that can potentially be useful to control foodbome pathogens and spoilage organisms.

Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinn... more Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinnamomum cassia) were analyzed for determination of antibacterial activity against 21 food borne pathogens: Listeria monocytogenes (5 strains), Staphylococcus aureus (4 strains), Escherichia coli O157: H7 (6 strains), Salmonella Enteritidis (4 strains), Vibrio parahaemolyticus and Bacillus cereus and 5 food spoilage bacteria: Pseudomonas aeroginosa, P. putida, Alcaligenes faecalis,

Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinn... more Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinnamomum cassia)

Bangladesh Journal of Microbiology, Jan 22, 2023

Biological Research, 2014

Background: Cronobacter sakazakii is considered as an emerging foodborne pathogen. The aim of thi... more Background: Cronobacter sakazakii is considered as an emerging foodborne pathogen. The aim of this study was to isolate and characterize virulent strains of Cronobacter sakazakii from food samples of Bangladesh. Result: Six (6) Cronobacter sakazakii was isolated and identified from 54 food samples on the basis of biochemical characteristics, sugar fermentation, SDS-PAGE of whole cell protein, plasmid profile and PCR of Cronobacter spp. specific genes (esak, gluA, zpx, ompA, ERIC, BOX-AIR) and sequencing. These strains were found to have moderately high antibiotic resistance against common antibiotics and some are ESBL producer. Most of the C. sakazakii isolates were capable of producing biofilm (strong biofilm producer), extracellular protease and siderophores, curli expression, haemolysin, haemagglutinin, mannose resistant haemagglutinin, had high cell surface hydrophobicity, significant resistance to human serum, can tolerate high concentration of salt, bile and DNase production. Most of them produced enterotoxins of different molecular weight. The isolates pose significant serological cross-reactivity with other gram negative pathogens such as serotypes of Salmonella spp., Shigella boydii, Shigella sonnei, Shigella flexneri and Vibrio cholerae. They had significant tolerance to high temperature, low pH, dryness and osmotic stress. Conclusion: Special attention should be given in ensuring hygiene in production and post-processing to prevent contamination of food with such stress-tolerant virulent Cronobacter sakazakii.

Bangladesh Journal of Microbiology, 2012

The ethanol extract of Betel leaf (Piper betle L.), an indigenous climber plant of Bangladesh was... more The ethanol extract of Betel leaf (Piper betle L.), an indigenous climber plant of Bangladesh was screened for its antibacterial activity against some foodborne pathogens viz. Vibrio cholerae ATCC 6395, E. coli ATCC 25922, E. coli O157:H7 NCTC 12049, Shigella dysenteriae-1 MJ-84 and Staphylococcus aureus ATCC 25923. Experimental findings revealed that the ethanol extract of betel leaves potentially inhibit the growth of these foodborne pathogens. Minimum inhibitory concentration (MIC) was ranged from 0.625% (w/v) to 0.75% (w/v). The ethanol extract of betel leaf showed the highest MIC values for E. coli ATCC 25922 (0.625 mm), Vibrio cholera ATCC 6395 (0.625 mm), and Staphylococcus aureus ATCC 25923 (0.625 mm). It was revealed that the antibacterial activity was highest at around neutral pH and at moderate temperature. The highest temperature (100°C) and the pH (10.0) treated ethanol extract showed a little less activity than the maximum activity at moderate temperature and at...

Lwt - Food Science and Technology, 2016

This research was carried out to isolate and identify lactobacilli from yogurt and vegetables sam... more This research was carried out to isolate and identify lactobacilli from yogurt and vegetables sample from Dhaka, Bangladesh. Twenty five Lactobacillus strains were isolated and identified as Lactobacillus species based on cultural characteristics, biochemical tests, and sugar fermentation. The results showed only four among twenty five isolates were highly responded to probiotic criteria such as low pH tolerance (2.5), bile salt tolerance (2%), gastric juice tolerance (0.5% bile salt, 0.2% NaCl, 0.32% pepsin pH 2.5) in-vitro and were identified strains as Lactobacillus plantarum imy-21, Lactobacillus plantarumimy-22, Lactobacillus plantarum imv-26 and Lactobacillus acidophilus imy-37 according to Bergey's Manual of Systematic Bacteriology and 16s rDNA sequencing. All of the strains were showed protease activity on skim milk agar. These strains were sensitive to ampicillin, doxycycline, erythromycin and tetracycline; also have antimicrobial activity against enteric pathogen such ...

Bangladesh Journal of Microbiology

Antimicrobial activity of ethanol extracts of betel leaf (Piper betle L.) and areca nut (Areca ca... more Antimicrobial activity of ethanol extracts of betel leaf (Piper betle L.) and areca nut (Areca catechu) against six food borne enteric pathogens viz. Staphylococcus aureus (ATCC 25923), Staphylococcus epidermidis (icddr,b), Salmonella typhimurium (AIM-40, icddr,b), Escherichia coli (ATCC 25922), Escherichia coli O157:H7 (ATCC 12079) and Bacillus cereus (ATCC 12079), and four oral pathogens such as isolates 1 & 2 of each of the two bacteria viz. Staphylococcus sp. and Pseudomonas sp. was investigated. Ethanol extract of betel leaf produced highest zone of inhibition (18.0 ± 1.91 mm) against Staphylococcus epidermidis (icddr,b) whereas that of areca nut produced highest zone of inhibition (15.0 ± 0.816 mm) against Staphylococcus aureus (ATCC 25923). But no inhibition was found against Salmonella typhimurium (ATCC AIM-40, icddr,b), Escherichia coli (ATCC 25922), and Escherichia coli O157:H7 (ATCC 12079) by the Ethanol extract of betel leaf. The MIC and MBC values of both ethanol extrac...

Bangladesh Journal of Microbiology

The excessive use of chemical preservatives is a serious problem worldwide, which necessitates th... more The excessive use of chemical preservatives is a serious problem worldwide, which necessitates the discovery of new classes of antimicrobials from other sources like herbs and spices for preservation of food and/or food products. In this study, antibacterial activity of essential oils (EOs) such as cinnamaldehyde and carvacrol were tested against four foodborne pathogens viz Staphylococcus aureus ATCC 25923, Shigella dysenteriae-I MJ-84, Escherichia soli ATCC 25922, Vibrio cholerae ATCC 6395 and two food spoilage bacteria viz Pseudomonas aeruginosa ATCC 27853 and Klebsiella rhizophila ATCC 13882, respectively, using disc diffusion method. These EOs were found to inhibit both categories of bacteria. Cinnamaldehyde and carvacrol showed maximum 30.0 ± 0.2 and 27.5 ± 0.5 zones of inhibition, respectively against S. aureus. Pseudomonas aeruginosa was found resistant against carvacrol. Cinnamaldehyde and carvacrol was determined. Both showed antibacterial activity after treatment at 100°C...

LWT - Food Science and Technology

Abstract The need for better control of foodborne pathogens has been of paramount importance in r... more Abstract The need for better control of foodborne pathogens has been of paramount importance in recent years as one of the major concerns to ensure food safety. This study was aimed to determine whether Cloves ( Syzygium aromaticum ) and Cinnamon ( Cinnamomum cassia ) derived essential oils (EOs) could be used to control Listeria monocytogenes in ground beef. When L. monocytogenes contaminated ground beef was exposed to 5% and 10% of crude and commercial clove EOs or 2.5% and 5.0% of crude and commercial cinnamon EOs and stored at refrigeration (8 °C), chilling (0 °C) temperatures for 7 days as well as at freezing (−18 °C) temperatures for 60 days, it was found that 10% clove (both crude and commercial) could completely inactivate L. monocytogenes in ground beef within 3 days of post inoculation, irrespective of storage temperature. However, 5.0% clove EOs (both crude and commercial) was not found effective in killing L. monocytogenes throughout the storage period. On the other hand, both 2.5% and 5.0% of crude and cinnamon EOs was not found effective in inactivating L. monocytogenes throughout the storage period. However, 5.0% commercial cinnamon EOs was able to reduce 3.5–4.0 log CFU/g of L. monocytogenes populations depending on the storage temperature and time. The 3.5–4.0 log CFU/g reduction of L. monocytogenes was achieved within 7 days at refrigeration and chilling temperatures but it takes 60 days while storage at freezing temperature. This finding suggested that the effectiveness of reducing L. monocytogenes populations in ground beef by chinamon EOs was influenced by storage temperature and time. On the other hand, this influence was not observed in clove EOs indicating that use of clove EOs is better in killing pathogen populations in ground beef, than that of cinnamon EOs. Hence, could be useful in controlling L. monocytogenes in ground beef meat and improve the safety of ground beef products.

Pakistan Journal of Biological Sciences, 2006

Pakistan Journal of Biological Sciences, 2006

Pakistan Journal of Biological Sciences, 2006

Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinn... more Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinnamomum cassia) were analyzed for determination of antibacterial activity against 21 food borne pathogens: Listeria monocytogenes (5 strains), Staphylococcus aureus (4 strains), Escherichia coli O157: H7 (6 strains), Salmonella Enteritidis (4 strains), Vibrio parahaemolyticus and Bacillus cereus and 5 food spoilage bacteria: Pseudomonas aeroginosa. P. putida, Alcaligenes faecalis, and Aeromonas hydrophila (2 strains). Screening of cloves and cinnamon extracts showed antibacterial activity against the test organisms. The MIC values for ethanol, aqueous extracts, and essential oil from cloves ranged from 0.5 to 5.5 mg/ml, 0.8 to 5.5 mg/ml, and 1.25 to 5%, respectively. The MIC values for ethanol, aqueous extracts, and essential oil from cinnamon ranged from 1.0 to 3.5mg/ml, 2.5 mg/ml, and 1.25 to 5.0%, respectively. The effect of temperature and pH on the antibacterial activity of essential...

Bangladesh Journal of Microbiology

Chemical preservatives for food preservation at high concentration are hazardous for public healt... more Chemical preservatives for food preservation at high concentration are hazardous for public health. The natural antimicrobials from plants, herbs and spices have been given priority as alternatives of the chemical preservatives. In this study, antibacterial activity of the essential oil (3%) from black cumin seeds was tested against five food borne pathogens viz Staphylococcus aureus (ATCC 25923), Shigella dysenteriae-I (MJ-84), Escherichia coli 0157:H7 (ATCC 12079), Escherichia coli (ATCC 25922) and Vibrio cholerae( ATCC 6395) using disc diffusion method. The essential oil (EO) showed antibacterial activity against both Gram positive and Gram negative bacteria with the highest inhibition against S. aureus (17.4 ± 0.2) and the lowest against Vibrio cholerae (14.5 ± 1.0). No activity was observed against E. coli and E. coli O157:H7. The effect of temperature and pH on the antibacterial activity of the EO from black cumin seeds was determined. At 100°C for 30 min treatment, no signifi...

Foodborne Pathogens and Disease, 2007

The antibacterial activity of guava (Psidiuni gunJava) and neem (Azadirac/ita iiidicn) extracts a... more The antibacterial activity of guava (Psidiuni gunJava) and neem (Azadirac/ita iiidicn) extracts against 21 strains of foodhorne pathogens were determined-Listeria nionocittogenes ( five strains), Stapliilococcus ajireus (four strains), Escliericlua co/i 0157:H7 (six strains), Salmonella Enteritidis (four strains), Vibrio paraliaeniolyticus, and Bacillus cereus, and five food spoilage bacteria: Pseudoinoiias aerogiliosa, P. putida, Alcaligenes faecalis, and Aeromonas lidroplula (two strains). Guava and neem extracts showed higher antimicrobial activity against Gram-positive bacteria compared to Gram-negative bacteria except for V. para/iaeiuolyticus, P. aeroginosa, and A. /iiidropliila. None of the extracts showed antimicrobial activity against E. co/i 0157:H7 and Salmonella Enteritidis. The minimum inhibitory concentration (MIC) of ethanol extracts of guava showed the highest inhibition for L. mouocijtogeues JCM 7676 (0.1 mg/mL), S. aureus 1CM 2151 (0.1 mg/mL), S. aureus JCM 2179 (0.1 mg/mL), and V. para/iaemolyticus IFO 12711 (0.1 mg/mL) and the lowest inhibition for Alcaligenes faecalis IFO 12669, Aeromonas hydrophila NFRI 8282 (4.0 mg/mL), and A. hydrophila NFRI 8283 (4.0 mg/mL). The MIC of chloroform extracts of neem showed similar inhibition for L. nionocytogenes ATCC 43256 (4.0 mg/mL) and L. monoci/togenes ATCC 49594 (5.0 mg/mL). However, ethanol extracts of neem showed higher inhibition for S. aureiis JCM 2151 (4.5 mg/mL) and S. aureiis IFO 13276 (4.5 mg/mL) and the lower inhibition for other microorganisms (6.5 mg/mL). No significant effects of temperature and pH were found on guava and neem extracts against cocktails of L. nionocytogenes and S. aureus. The results of the present study suggest that guava and neem extracts possess compounds containing antibacterial properties that can potentially be useful to control foodbome pathogens and spoilage organisms.

Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinn... more Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinnamomum cassia) were analyzed for determination of antibacterial activity against 21 food borne pathogens: Listeria monocytogenes (5 strains), Staphylococcus aureus (4 strains), Escherichia coli O157: H7 (6 strains), Salmonella Enteritidis (4 strains), Vibrio parahaemolyticus and Bacillus cereus and 5 food spoilage bacteria: Pseudomonas aeroginosa, P. putida, Alcaligenes faecalis,

Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinn... more Ethanol, aqueous extracts, and essential oils of Cloves (Syzygium aromaticum), and Cinnamon (Cinnamomum cassia)