TY  - JOUR
T1  - <I>In vitro</I> Susceptibility of <I>Enterobacter sakazakii</I> to Natural Products
AU - Prakash, Alka AU - Sethi, Natasha 
JO  - Journal of Food Technology
VL  - 8
IS  - 3
SP  - 150
EP  - 153
PY  - 2010
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2010.150.153
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2010.150.153
KW  - infection
KW  -natural products
KW  -antimicrobial activity
KW  -Enterobacter sakazakii
KW  -buffalo raw milk
KW  -in vitro
AB  - <I>Enterobacter sakazakii</I> is an emerging pathogen that causes food borne illness mainly infecting infants causing nervous system and blood stream infections. In the present study, the prevalence of <I>E. sakazakii</I> in buffalo raw milk, milk powders and food products (bread, buns, pizza base etc.) were studied. Out of a total of 25 samples tested <I>E. sakazakii</I> was isolated from only 2 buffalo raw milk samples. The antimicrobial activity of crude extracts of 8 natural products including Mulethi, Ajwain, Mousami leaves, Hime, Mango seed kernel, Peepal leaves, Jamun seeds and Choti peepal against <I>E. sakazakii</I> using well diffusion method was also studied. All the extracts showed significant antibacterial properties. However, the aqueous extract of Hime and Choti peepal revealed the strongest antimicrobial activity as they indicated low MIC (Minimum Inhibition Concentration) values. It is recommended that these natural products may be used in controlling <I>E. sakazakii</I> infections.
ER  -