Evaluating antibacterial eects o alcoholic extract o Satureja bactiarica on some oodborne pathogenic bacteria o meat

The antibacterial eect o alcoholic extract o Satureja bactiarica were investigated quantitatively and qualitatively on two oodborne pathogenic bacteria including Staphylococcus aureus and Escherichia coli. Determination o the MIC and MBC values were used as quantitative method, and disk and well diusion methods were applied as qualitative methods. The results o the disk diusion test showed that extracts o Satureja bactiarica at the concentration o 2% and 5% has no inhibitory eect on bacterial growth. The results o the well diusion test showed that extracts o Satureja bactiarica in concentrations o 5% inhibits Staphylococcus aureus growth. In this study it was shown that the MIC and MBC o the alcoholic extract o Satureja bactiarica against the Staphylococcus aureus were 1.56 mg/ml and 12.5 mg/ml, respectively. MIC and MBC o the alcoholic extract o Satureja bactiarica against the Escherichia coli were 3.125 mg/ml and zero, subsequently. The results rom evaluation o the antibacterial eects o the Satureja bactiarica revealed that at 4 and 15 °C, the growth o Staphylococcus aureus and Escherichia coli in test tubes containing meat extracts has increased rom the beginning to the end o the experiment. In the present o the extracts o Satureja bactiarica at the concentration o 2% and 5% in the both tested temperatures the growth o the bacteria decreased in comparison to time zero (p0.05). urthermore, there was a signiicant dierence in the number o counted microorganism at various times between control and experimental groups in both tested temperatures and both examined bacteria (p0.05). Based on the results rom this study it is concluded that Satureja bactiarica can be used as preservative against these bacteria in the ood industry.