Instrumental Analysis of bacterial cells growth under incubation with Crocus sativus L. extracts using FT-IR spectroscopy

Abstract

Foodborne illness is a threat to public health and challenge for food industry. Very young children, pregnant women, people with compromised immune systems and the elderly are at the most risk. Foodborne illness also known as food poisoning usually arises from improper handling, preparation, or food storage and is associated with microbial pathogens. Bacteria are a common cause of foodborne illness and especially Salmonella and Escherichia coli. At present food industry uses chemical additives in several processes in order to prevent bacterial growth and extend the shelf life of foods. However, these substances have adverse effects. In the current study, Crocus sativus L. extracts were tested as potential natural antimicrobial agents. The antimicrobial activity of plants extracts was studied towards Gram-negative strains belonging to the above species. Fourier transform infrared spectroscopy (FT-IR) was applied in order to evaluate the changes in the cellular composition of target bacterial cells after their exposure to extracts.