Antibacterial effects and microbial quality of commonly consumed herbs in Dubai United Arab Emirates

Dghaim R., . and Al Sabbah H., . and Al Zarooni A. H., . and Khan M. A., . Antibacterial effects and microbial quality of commonly consumed herbs in Dubai United Arab Emirates. pp. 2677-2684. ISSN 2231-7546

Herbal plants are traditionally known to exhibit antimicrobial properties and used in several countries as an alternative to modern pharmaceutical drugs. This study investigated the antibacterial properties and microbial quality of common herbs used in the United Arab Emirates (UAE). In total 20 herb samples of parsley (Petroselinum crispum) basil (Ocimum basilicum) sage (Salvia officinalis) mint (Mentha spicata) and thyme (Thymus vulgaris) were randomly collected and analysed for the total aerobic bacteria count yeasts and molds Escherichia coli Staphylococcus aureus Salmonella and Pseudomonas aeruginosa by standard plate counting method using selective and differential culture media. Antibacterial effects of herbs on E.coli S. aureus Salmonella and P. aeruginosa were tested by disk diffusion method. The microbial analysis of herbs revealed that 50 of herb samples exceeded the world health organization (WHO) limit for the total aerobic bacteria count and 75 exceeded the permissible limit for total molds and yeast count. 75 of herb samples were found contaminated with Escherichia coli and Salmonella spp 65 with Shigella and 10 exceeded the WHO permissible limit for Pseudomonas aeruginosa. However all herb samples were found to be within the WHO acceptable limit for Staphylococcus aureus. All herbal extracts exhibited some form of antibacterial activity against E. coli S. aureus Salmonella and P. aeruginosa except for parsley which had no inhibitory effect on S. aureus. However the results of microbial quality suggest that most of the analysed herbs had unsafe microbial contamination that exceeded the World Health Organization permissible limits. Therefore strict measures to reduce the risk of microbial contamination by applying Hazard Analysis and Critical Control Point (HACCP) need to be implemented on local and imported herbs prior to consumption.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(06)%202017/(55).p...

Abstract

Herbal plants are traditionally known to exhibit antimicrobial properties and used in several countries as an alternative to modern pharmaceutical drugs. This study investigated the antibacterial properties and microbial quality of common herbs used in the United Arab Emirates (UAE). In total 20 herb samples of parsley (Petroselinum crispum) basil (Ocimum basilicum) sage (Salvia officinalis) mint (Mentha spicata) and thyme (Thymus vulgaris) were randomly collected and analysed for the total aerobic bacteria count yeasts and molds Escherichia coli Staphylococcus aureus Salmonella and Pseudomonas aeruginosa by standard plate counting method using selective and differential culture media. Antibacterial effects of herbs on E.coli S. aureus Salmonella and P. aeruginosa were tested by disk diffusion method. The microbial analysis of herbs revealed that 50 of herb samples exceeded the world health organization (WHO) limit for the total aerobic bacteria count and 75 exceeded the permissible limit for total molds and yeast count. 75 of herb samples were found contaminated with Escherichia coli and Salmonella spp 65 with Shigella and 10 exceeded the WHO permissible limit for Pseudomonas aeruginosa. However all herb samples were found to be within the WHO acceptable limit for Staphylococcus aureus. All herbal extracts exhibited some form of antibacterial activity against E. coli S. aureus Salmonella and P. aeruginosa except for parsley which had no inhibitory effect on S. aureus. However the results of microbial quality suggest that most of the analysed herbs had unsafe microbial contamination that exceeded the World Health Organization permissible limits. Therefore strict measures to reduce the risk of microbial contamination by applying Hazard Analysis and Critical Control Point (HACCP) need to be implemented on local and imported herbs prior to consumption.

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Item Type:	Article
AGROVOC Term:	Antibacterial properties
AGROVOC Term:	Antimicrobial properties
AGROVOC Term:	Medicinal plants
AGROVOC Term:	Petroselinum crispum
AGROVOC Term:	Ocimum basilicum
AGROVOC Term:	Salvia officinalis
AGROVOC Term:	Mentha spicata
AGROVOC Term:	Food safety
AGROVOC Term:	Contamination
AGROVOC Term:	Diffusion
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23886

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