Antibacterial Activity of Extracts ofMyrtus communisAgainst Food-Borne Pathogenic and Spoilage Bacteria

Abstract

The following study was conducted to investigate the efficacy of several leaf and berry extracts against a range of food-borne pathogens and food spoilage bacteria. The methanol, ethanol, and ethyl acetate extracts of Myrtus communis leaves and berries were examined for in vitro antibacterial activity. The methanolic leaf extract of M. communis, which was seen to have antibacterial activity against Listeria monocytogenes CECT 4032 and Pseudomonas aeruginosa IH, was further investigated to determine the effect of the extract on viable counts of bacteria using the bacterial cell-death time. Most of the extracts showed relatively high antibacterial activity against most of the tested microorganisms. None of the extracts was active against Escherichia coli K12. The results obtained confirm the antibacterial potential of the extracts of M. communis.