Promising potentials for the application of phytochemical synergies of oregano-cranberry extract mixture towards the growth inhibition of Salmonella typhimurium

 

Ajayi Adeyinka. O.

 

Review Article | Published November 2013

International Journal of Biotechnology and Food Science, Vol. 1(4), pp. 65-71

 

 

Natural Resources Institute, University of Greenwich, Medway Chatham Maritime, Kent, United Kingdom. E-mail: checkyinka2010@yahoo.com

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Salmonella species continue to present serious public health challenges. Salmonellosis is the second most common gastroenteritis infection after campylobacteriosis. Salmonellosis is a very serious and grave problem in third world countries where there are massive rates of mortality in thousands. Salmonella typhimurium’s potential to develop antibiotic resistance means that use of drugs may not be too effective against the pathogen. Oregano and cranberry are two plants gaining attention in the food industry due to the presence of bioactive compounds called phenolics which have antimicrobial and antioxidant properties. This study seeks to review recent advances in scientific literature on use of these medicinal herbs in inhibiting growth of pathogenic bacteria. Recent successes in the use of synergy of extract mixtures to greater effect against pathogens suggest such techniques could be employed against S. typhimurium in pork and pork products where they are prevalent.

 

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Citation: Ajayi A (2013). Promising potentials for the application of phytochemical synergies of oregano-cranberry extract mixture towards the growth inhibition of Salmonella typhimurium. Int. J. Biotechnol. Food Sci. 1(4): 65-71

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