Antimicrobial Effect of aqueous extract of saffron petals on some of food-borne bacterial pathogen

Abstract

Ever-increasing public debates over the adverse effects that may result from exposure to the chemical preservatives have enhanced the interests for the consuming of preservative-free foods or at least the product containing natural preservatives. In this laboratory experiment, the antimicrobial effect of aqueous extracts of Saffron petals against Salmonella typhimurium, Listeria monocytogenes, Escherichia coli O157:H7, Bacillus cereus and Staphylococcus aureus were investigated using the disk diffusion method. Moreover, the Minimum Inhibitory Concentration (MIC) of the extract was assessed by agar dilution and broth microdilution method. According to the results, S. typhimurium was found asthe most sensitive, while, S. aureus and E. coli O157:H7asthe most resistant species. MICs of the extract by microdilution method were estimated at 40 mg/ml for all of the 4 bacterial species. The results also revealed that the extract of Saffron petals could be used as a natural preservative against the aforementioned bacteria