In vitro assessment of antimicrobial effect of methanolic extract of Peganum harmala against some important foodborne bacterial pathogens

Foodborne bacterial pathogens play an important role in food infections/intoxications in human population. With ever increasing the number of antibiotic-resistant bacterial strains, there is an attempt to use the antimicrobial properties of herbs. Peganum harmala is a medicinal plant of Iraniantraditional medicine which was used as an antiseptic in the past. Amongthe foodborne bacterial pathogens, Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes are considered as the most important and hazardous pathogens. The aim of this study was to evaluate the antibacterial effect of methanolic extract of Peganum harmala against these bacteria in vitro. The minimum inhibitory concentration (MIC) and minimum bactericidal concentrations (MBC) of methanolic extract of Peganum harmala was determined against three foodborne bacterial pathogens by micro-dilution method in Muller-Hinton broth. According to the results, MIC for E. coli O157:H7 and S. Typhimurium was 1.56 mg/ml. In the case of L. monocytogenes, it was estimated at 0.78 mg/ml. Moreover, results revealed that MBC for these organisms was similar to MIC concentrations. Regarding the results, Peganum harmala can be used as an ingredient in the formula of the disinfectants applied in the food systems.