Antibacterial Potential of Combined Thai Herb Extracts against Methicillin-Resistant Staphylococcus aureus, Edwardsiella tarda and Pseudomonas aeruginosa in Dried, Seasoned, and Crushed Squid
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Abstract
Food-borne diseases have become a serious public health issue. Due to the occurrence of multi-antibiotic resistant bacteria in seafood-based products, there is a need for novel tools to control the growth of pathogens. In this study, two herb-extract combinations (80 mg/mL), namely lemongrass (Cymbopogon citratus (DC.) Stapf) and black pepper (Piper nigrum Linn.) extracts, and lemongrass and chili spur pepper (Capsicum frutescens Linn.) extracts, were supplemented into dried, seasoned, and crushed squid to investigate their inhibitory activity against pathogenic methicillin-resistant Staphylococcus aureus (MRSA) and Edwardsiella tarda, and food-spoilage Pseudomonas aeruginosa. Combined addition of lemongrass and chili spur pepper extracts resulted in a significant (p < 0.05) decrease in MRSA and E. tarda numbers, compared to the control during 28-day refrigerated storage. P. aeruginosa appeared to be vulnerable to the both herb-extract blends supported by a significant (p < 0.05) 1-log reduction in the dried squid during chilled storage. This study suggests that a mixture of lemongrass and chili spur pepper extract had the potential use as natural preservative to reduce the risk of diseases associated with the consumption of contaminated dried seafood products.
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ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
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