Journal of Food Technology

Year: 2010
Volume: 8
Issue: 3
Page No. 150 - 153

In vitro Susceptibility of Enterobacter sakazakii to Natural Products

Authors : Natasha Sethi and Alka Prakash

Abstract: Enterobacter sakazakii is an emerging pathogen that causes food borne illness mainly infecting infants causing nervous system and blood stream infections. In the present study, the prevalence of E. sakazakii in buffalo raw milk, milk powders and food products (bread, buns, pizza base etc.) were studied. Out of a total of 25 samples tested E. sakazakii was isolated from only 2 buffalo raw milk samples. The antimicrobial activity of crude extracts of 8 natural products including Mulethi, Ajwain, Mousami leaves, Hime, Mango seed kernel, Peepal leaves, Jamun seeds and Choti peepal against E. sakazakii using well diffusion method was also studied. All the extracts showed significant antibacterial properties. However, the aqueous extract of Hime and Choti peepal revealed the strongest antimicrobial activity as they indicated low MIC (Minimum Inhibition Concentration) values. It is recommended that these natural products may be used in controlling E. sakazakii infections.

How to cite this article:

Natasha Sethi and Alka Prakash, 2010. In vitro Susceptibility of Enterobacter sakazakii to Natural Products. Journal of Food Technology, 8: 150-153.

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