Producción Científica Profesorado

Antibacterial effect against foodborne bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef



Gómez Aldapa, Carlos Alberto

2013

Cruz-Galvez, AM; Gomez-Aldapa, CA ; Villagomez-Ibarra, JR ; Chavarria-Hernandez, N Rodriguez-Baños, J Rangel-Vargas, E; Castro-Rosas, J. ,Antibacterial effect against foodborne bacteria of plants used in traditional medicine in central Mexico: Studies in vitro and in raw beef FOOD CONTROL., Año 2013, Volume: 32 Issue: 1 Pages: 289-295 DOI: 10.1016/j.foodcont.2012.12.018, ISSN: 0956-7135


Abstract


The antimicrobial effect of plant species used in traditional medicine in Hidalgo State, Mexico, against foodborne bacteria was evaluated in vitro and in raw beef. Plant extracts produced with water, ethanol, methanol, acetone, hexane and ethyl acetate were applied against fourteen foodborne bacteria by agar diffusion technique. For raw meat test, only the antibacterial effect of a mixture of water and methanol extracts of Artemisia absinthium was evaluated against Salmonella typhimurium, Escherichia colt O157:H7, Listeria monocytogenes and Staphylococcus aureus at 5 +/- 2 degrees C. Only Chelidonium majus, Dendropanax arboreus, Eucalyptus globulus and A. absinthium exhibited an antimicrobial effect against at least two of the tested microorganisms. The E. globulus and A. absinthium extracts had an antimicrobial effect against eight of the tested bacteria. L monocytogenes, S. typhimurium and E. coli O157:H7 multiplied on the pieces of meat untreated with a mixture of A. absinthium extracts. However, none of the tested microorganisms were capable of multiplying on the pieces of meat treated with the extract mixture; indeed, concentrations for all the pathogens decreased steadily over time. Treatments with A. absinthium extracts could be a way of controlling some foodborne microorganism pathogens in raw meat. (C) 2012 Elsevier Ltd. All rights reserved.



Producto de Investigación




Artículos relacionados

CALIDAD MICROBIOLÓGICA DE PALETAS BASE AGUA Y BASE LÁCTEA ELABORADAS EN EL ESTADO DE HIDALGO, MÉXICO

Composición química de cebadas cultivadas bajo diferentes condiciones de labranza en tres localidade...

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

EFECTO DE LA MODIFICACIÓN ÁCIDA DE ALMIDÓN DE MAÍZ AZUL (Zea mays) CON DIFERENTES SOLVENTES ACIDIFIC...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS

Incidence and Behavior of Salmonella and Escherichia coli on Whole and Sliced Zucchini Squash (Cucur...

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Frequency and Behavior of Salmonella and Escherichia coli on Whole and Sliced Jalapeño and Serrano P...