Detection and Control of Foodborne Pathogenic Bacteria Using Solanum nigrum Extract as Antibacterial in Meat Products

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.