EVALUATION OF PLANT EXTRACTS AND THEIR DERIVATIVES ON SELECTED FOODBORNE PATHOGENS

Abstract

This study investigated the potential of plant extracts and essential oils as natural food antimicrobials. A total of 125 novel plant extracts were screened and two candidates, namely, Cinnamomum javanicum and Syzygium antisepticum extracts, were identified and evaluated further for their antibacterial efficacies (in vitro and in foods), compositions and antibacterial mechanisms. In addition, research has demonstrated that the use of essential oil (EO) combination is a feasible approach to potentiate their antibacterial efficacies. Moreover, results from the present study highlighted the risks of sublethal EO usage, as bacteria adapted to sublethal EOs demonstrated increased stress resistance and altered virulence properties. Overall, the present study contributed to the knowledge of plant extract research, which will facilitate the development and implementation of natural antimicrobials in the food industry.