Articles
ANTIMICROBIAL EFFECT OF GUAVA PRODUCTS AGAINST FOODBORNE PATHOGEN, E. COLI O157:H7
Article number
841_99
Pages
629 – 632
Language
English
Abstract
This study investigated the antimicrobial effects of guava fruits, leaves and juice on the survival and growth of seven Escherichia coli O157:H7 (H1730, F4546, Cider, E0019, 944, 388, and 9727) in liquid medium.
These strains were maintained in brain heart infusion (BHI) broth.
Guava fruits were sliced into small pieces and blended using a blender.
Guava juice and leaves were then extracted using three solvents, water, methanol and hexane.
Fruit extracts were dissolved in 10 ml BHI broth tubes to make a fruit solution of 5% (w/v). E. coli O157:H7 was inoculated into fruit solutions at 2 log cfu/ml.
After incubation at 37°C for 24 h, samples were serially diluted 10 folds.
The proper diluent was spread-plated on TSA in duplicate.
After incubation at 37°C for 24-36h, viable cell counts were obtained.
The experiment was replicated three times in a randomized complete block design.
Results demonstrated that the guava products (fruit, juice and leaf extracts) significantly reduced survival and growth of the tested foodborne pathogen strains.
The water extract showed the highest antimicrobial activity, followed by methanol and hexane.
These results indicate that guava extracts are a potential antimicrobial agent to ensure food safety.
These strains were maintained in brain heart infusion (BHI) broth.
Guava fruits were sliced into small pieces and blended using a blender.
Guava juice and leaves were then extracted using three solvents, water, methanol and hexane.
Fruit extracts were dissolved in 10 ml BHI broth tubes to make a fruit solution of 5% (w/v). E. coli O157:H7 was inoculated into fruit solutions at 2 log cfu/ml.
After incubation at 37°C for 24 h, samples were serially diluted 10 folds.
The proper diluent was spread-plated on TSA in duplicate.
After incubation at 37°C for 24-36h, viable cell counts were obtained.
The experiment was replicated three times in a randomized complete block design.
Results demonstrated that the guava products (fruit, juice and leaf extracts) significantly reduced survival and growth of the tested foodborne pathogen strains.
The water extract showed the highest antimicrobial activity, followed by methanol and hexane.
These results indicate that guava extracts are a potential antimicrobial agent to ensure food safety.
Publication
Authors
Guochen Yang, S.A. Ibrahim, Zhongge (Cindy) Lu
Keywords
Psidium guajava, guava, antimicrobial, E. coli O157:H7
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