29F-20 |
Extracts from Pleurotus tuberregium and their antimicrobial effects on select food pathogens |
C. STOWE, Food Science anbd Nutrition, North Carolina A&T State University, 161 Carver Hall, Greensboro, NC 27411, I. Goktepe, Dept. of Human Environment & Family Science, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, O. S. Isikhuemhen, Natural Resources & Environmental Design, North Carolina A&T State University, 207 Carver Hall, Greensboro, NC 27411, and H. Nasri, Food Science and Nutrition, North Carolina A&T State University, 171 Carver Hall, Greensboro, NC 27411. The interest in the use of exotic mushrooms and mushroom derived formulations for food and medicine is increasing around the world. One of the exotic mushroom species native to Africa is Pleurotus tuberregium. Although P. tuberregium has been used as a tonic and medicine for the treatment of certain diseases in Africa for years, there is no scientific data available on its medicinal and antimicrobial properties. The objective of this study was to examine the possibility of the use of P. tuberregium extracts as antimicrobials against common food pathogens, namely Staphylococcus aureus, Salmonella typhimurium, and Esherichia coli. The antimicrobial effect of extracts from P. tuberregium was studied against above food pathogens at concentrations of 0, 2, 4, and 8 mg/mL. The treatment consisted of crude fractions extracted from powdered mushroom using aqueous or alcohol solvent. The extracts were evaporated to dryness and resulting powder redissolved in water. The extracts were applied to bacterial cultures in brain heart infusion broth. The aqueous extract did not show any antimicrobial activity on any of the bacteria species at the tested concentrations. On the other hand, alcohol extract at 4 mg/mL and above showed bacteriostatic activity against S. aureus and S. typhimurium. In comparison, E. coli was resistant to all levels of alcohol-based mushroom extract. These findings supports the idea that alcohol-based P. tuberregium extract can inhibit the growth of S. aureus and S. typhimurium and be used as naturally occurring antimirobials in foods known to be contaminated with these pathogens, such as poultry and meat products.
Session 29F, Food Microbiology: Control of foodborne microorganisms by antimicrobials
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