Chemical Composition and in vitro Antimicrobial Activities of Mentha pulegium Leaves Extracts against Foodborne Pathogens

Hanene Ghazghazi (1) , Aouadhi Chedia (2) , Moufida Weslati (3) , Faten Trakhna (2) , Sebei Houssine (4) , Maaroufi Abderrazak (2) , Hasnaoui Brahim (1)

1 UJ - Université de Jendouba
2 LR11IPT03 - Laboratoire d’Epidémiologie et de Microbiologie Vétérinaire
3 UTM - Université de Tunis El Manar
4 ESA Mograne - Ecole Supérieure d'Agriculture de Mograne

The replacement of synthetic additives by natural active compounds fosters research on the screening of medicinal plants as sources of new antioxidants. Moreover, such compounds can be used for extension of product shelf life by inhibiting the growth of foodborne spoilage bacteria. This study focused on the evaluation of biological activities of M. pulegium EO because of its application in food industries as a reasonably safe agent. Thus, this species might be a good candidate for further investigation in devel-oping new antioxidants, as well as preservatives in food against the well-known causal agents of foodborne diseases and food spoilage, particularly E. coli, S. typhimirium, L. monocytogenes, P. aeruginosa and S. aureus

Domaines: Sciences du Vivant [q-bio]

Hanene Ghazghazi, Aouadhi Chedia, Moufida Weslati, Faten Trakhna, Sebei Houssine, et al.. Chemical Composition and in vitro Antimicrobial Activities of Mentha pulegium Leaves Extracts against Foodborne Pathogens. Journal of Food Safety, 2013, 33 (3), pp.239-246. ⟨10.1111/jfs.12045⟩. ⟨pasteur-02050674⟩