Antimicrobial potential of phytochemicals against biofilm forming food bone pathogens

Food borne diseases have become a major public health concern nowadays. The main cause of contamination is poor environment conditions, poor personal hygiene and food handling. Bacterial biofilms, aggregates of microorganisms, provide a protective environment and are responsible for persistent infec

Project Title

Antimicrobial potential of phytochemicals against biofilm forming food bone pathogens

Project Area of Specialization

Biomedical Engineering

Project Summary

Food borne diseases have become a major public health concern nowadays. The main cause of contamination is poor environment conditions, poor personal hygiene and food handling. Bacterial biofilms, aggregates of microorganisms, provide a protective environment and are responsible for persistent infections leading towards drug resistance and recurrence of diseases. For biofilm inhibition, phytochemicals possess an advantage over synthetic molecules. In the present study, different phytochemicals will be utilized as an antimicrobial agent to inhibit the biofilm formation of foodborne microorganisms. Plant extracts of diverse plant species will be extracted. Food pathogens will be isolated from different food samples. The isolated will be identified using selective and differential media. The characteristics of biofilm will be studied using microscopic analysis tools. Minimal inhibitory concentration of the plant extract was estimated against the isolated foodborne pathogens. Overall it is expected to inhibit the biofilm using phytochemicals that are effective against food borne disease causing bacteria. Phytochemicals exhibiting antimicrobial activities have tremendous potential in combating lethal diseases

Project Objectives

1. To isolate and characterize disease causing pahogens from local food poducts

2. To prepare plant extract and utilized it as an  antimicobial agent against the biofilm forming  food borne pathogens

Project Implementation Method

1. Sample collection

2. Isolation, identification and characterization of slime poducing bacteia from food samples.

3. Extract preparation of different parts of plants by using solvent method

4. Analysis of compounds pesent in the plant extract though HPLC technique

4. Inhibition of biofilm of food bone pathoegns by assessing the minimal inhibitoy concentration

5. Analysis of the inhibition pattern of the microbes through different spectral assays

Benefits of the Project

1. Bioprospecting of disease-causing food bone pathogens. With the advent of time, pathogens become more powerful and new variants of microbes are also developing continuously. To overcome this issue, local food products will be explored to isolate the disease-causing pathogens from the daily used foods items.

2. Inhibition of biofilm forming pathogens by using natural compounds of plant extract, which ease the inhibition of bacteria. As, it is noted now a days that a significant concern of food safety approximately 60% of food borne outbreaks are cause by the biofilm producing pathogens.

3. Utilization of natural plant extract as an alternative to commercial antibiotic. Because, the unnecessarily and excessive use of antibiotics has led to the development of multi drug resistant so, the use of a natural renewable source from plants as a substitute to the synthetic drug would not only have less side effects but also be cost effective and environmentally friendly.

Technical Details of Final Deliverable

1. Processed food products containing pathogenic microbes

2. Novel strains of food borne pathogens

2. Plant extract containing bioactive compounds exhibiting antimicrobial potential

3. Inhibition of biofilm of disease causing food bone pathogens 

4. Inhibition pattern of the microbes

Final Deliverable of the Project

Software System

Core Industry

Food

Other Industries

Agriculture , Health

Core Technology

Others

Other Technologies

Shared Economy

Sustainable Development Goals

Good Health and Well-Being for People

Required Resources

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