Antimicrobial effect of saffron petal blue extract on some foodborne bacteria

Background and Aim : Due to public concerns about the side effects of chemical preservatives, the tendency to consume products without preservatives or natural preservatives has increased. The antibacterial activity of aqueous extract of saffron petals in vitro and methods of disk diffusion Staphylococcus aureus, Salmonella typhimurium, E. coli H۷: O۱۵۷, Listeria monocytogenes and Bacillus cereus that the bacteria that cause poisoning, and food infection are about The survey was conducted.Methods : The minimum inhibitory concentration (MIC) of saffron petals extract on the four bacteria studied was studied by dilution method in solid culture medium and liquid culture medium. Among the bacteria studied, Salmonella Typhoid Morium was the most susceptible bacterium and Staphylococcus aureus and Escherichia coli O۱۵۷: H۷ were identified as the most resistant bacteria.Results : The results of the amount of MIC of saffron petal blue extract in microdyelolation method for all the above bacteria were calculated to be ۴۰ mg / ml.Conclusion : The present study showed that the aqueous extract of saffron petals can be used as a natural preservative against antibacterials - the best management services.

کلیدواژه ها:

Saffron Blue Extract ، Foodborne Disease Bacteria