Evaluating antibacterial effects of alcoholic extract of Satureja bactiarica on some foodborne pathogenic bacteria of meat

The antibacterial effect of alcoholic extract of Satureja bactiarica were investigated quantitatively and qualitatively on two foodborne pathogenic bacteria including Staphylococcus aureus and Escherichia coli. Determination of the MIC and MBC values were used as quantitative method, and disk and well diffusion methods were applied as qualitative methods. The results of the disk diffusion test showed that extracts of Satureja bactiarica at the concentration of 2% and 5% has no inhibitory effect on bacterial growth. The results of the well diffusion test showed that extracts of Satureja bactiarica in concentrations of 5% inhibits Staphylococcus aureus growth. In this study it was shown that the MIC and MBC of the alcoholic extract of Satureja bactiarica against the Staphylococcus aureus were 1.56 mg/ml and 12.5 mg/ml, respectively. MIC and MBC of the alcoholic extract of Satureja bactiarica against the Escherichia coli were 3.125 mg/ml and zero, subsequently. The results from evaluation of the antibacterial effects of the Satureja bactiarica revealed that at 4 and 15 °C, the growth of Staphylococcus aureus and Escherichia coli in test tubes containing meat extracts has increased from the beginning to the end of the experiment. In the present of the extracts of Satureja bactiarica at the concentration of 2% and 5% in the both tested temperatures the growth of the bacteria decreased in comparison to time zero (p<0.05). Furthermore, there was a significant difference in the number of counted microorganism at various times between control and experimental groups in both tested temperatures and both examined bacteria (p<0.05). Based on the results from this study it is concluded that Satureja bactiarica can be used as preservative against these bacteria in the food industry.