Alka  Prakash, Natasha  Sethi, 
    <I>In vitro</I> Susceptibility of <I>Enterobacter sakazakii</I> to Natural Products,
    Journal of Food Technology,
    Volume 8,Issue 3,
    2010,
    Pages 150-153,
    ISSN 1684-8462,
    jftech.2010.150.153,
    (https://makhillpublications.co/view-article.php?doi=jftech.2010.150.153)
    Abstract: <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.
    Keywords: infection;natural products;antimicrobial activity;Enterobacter sakazakii;buffalo raw milk;in vitro