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**15** 

**Inhibitory Effect of Plant Extracts** 

*Salmonella* spp., facultatively anaerobic gram-negative rod-shaped bacteria (Krieg & Holt, 1984), is one of the most important food borne pathogens. If present in food, the bacteria do not affect the taste, smell or appearance of the food. Frequent hand washing, throwing out expired food, avoid eating raw or undercooked eggs, meats, seafood or poultry are the key to preventing *Salmonella* food poisoning. Antibiotics (such as ampicillin, chloramphenicol, streptomycin, sulfonamides and tetracycline) may be prescribed for moderate to severe cases of *Salmonella* food poisoning or when it occurs in a person who is at risk for complications. However, probably as a consequence of the extensive use of antibiotics, that the incidence and severity of human diseases related to *Salmonella* caused by antimicrobial resistant *Salmonella* is rising in many countries (Breuil et al., 2000). Furthermore, illness caused by resistant *Salmonella*

Presence of the bacterium *Salmonella* in food and the disease *Salmonella* food poisoning and typhoid fever continue to be a major public health problem worldwide. Millions of human cases are reported worldwide every year and the disease results in thousands of deaths. The increasingly resistance to antibiotics of food borne *Salmonella* (Breuil et al., 2000) drive much of the current interest on plant antimicrobial molecules. At the same time, increasingly consumer demand for more natural products has led to the food industry to consider the incorporation of the natural preservative in a range of products (Dorman & Deans, 2000; Elgayyar et al., 2001). Plants are complex chemical storehouses of undiscovered biodynamic compounds with unrealized potential for use in modern medicine (Plotkin, 1988). Several antimicrobial agents were isolated from plant including secondary metabolites as essential oil, terpenoides, phenols, alkaloids and flavanoids (Kazmi et al., 1994; Cosentino et al., 1999; Omulokoli et al., 1997). An important characteristic of these compounds is their hydrophobicity, which enables them to partition in the lipids of the bacterial cell membrane and mitochondria, disturbing the structures and rendering them more permeable (Burt, 2004). This chapter is undertake in order to investigate inhibitory effect of plant extracts on *Salmonella* spp., including a prevalence and control of *Salmonella* in foods and incidence of antibiotic resistant strains of *Salmonella.* Information on extraction methods and phytochemical compositions of medicinal plants can be found in this chapter. The current knowledge on potential of plant extracts for antibacterial activity against *Salmonella* spp. and

can be more severe and difficult to control (Oliveira et al., 2006).

its application in food processing or packaging will be discussed.

**1. Introduction** 

 **on** *Salmonella* **spp.** 

*Kongju National University* 

*South Korea* 

Krittika Norajit and Gi-Hyung Ryu

