Journals on Biomedical Science - BJSTR Journal

Abstract

In this study, it was evaluated the antimicrobial activity of essential oil of rosemary pepper (#Lippia sidoides). To determine this activity, six bacterial species related to spoilage and foodborne disease, Listeria monocytogenes, #L. innocua, Staphylococcus aureus, #Escherichia coli, Pseudomonas aeruginosa and Salmonella choleraesuis, were used. The agar diffusion method was employed. The results showed that the essential oil of rosemary pepper has antibacterial activity against all species studied. Therefore, the oil can be considered a natural alternative for use in food preservation. Several pathogens still represent a public health problem in developed and developing countries. Salmonella spp., #Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus and enteropathogenic Escherichia coli, cause more than 90% of cases of food poisoning [1]. In addition, Staphylococcus aureus, which is responsible for the most frequent food poisoning, is acquiring a new epidemiological dimension due to methicillin-resistant strains [2]. The extensive use of #antimicrobials has driven growing resistance among bacterial species and the effectiveness of these compounds have declined seriously [3-5]. Thus, due to increasing pressure from consumers and legal authorities, food processors, researchers and regulatory agencies are showing interest in natural products with bactericidal activity. Rosemary pepper (Lippia sidoides Cham) is a shrub native to the semi-arid region of northeastern Brazil, which was introduced in governmental phytotherapy programs in several northeastern states, due to its use in the region's popular medicine practices [6].

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#AntibacterialActivity of the Essential Oil of Rosemary Pepper by Terezinha Feitosa Machado in BJSTR