Antibacterial activity of plants in food analysis

This book addresses the relationship between certain plants used as condiments in food formulations and their potential to interfere with bacterial growth in the microbiota of the environment. It therefore highlights the importance of verifying the extent to which the antibacterial activity of condiments or seasonings can actually eliminate certain microorganisms that cause health problems in food. To this end this study takes an approach to problems related to foodborne infections mainly caused by bacteria of the genus Salmonella. Plants with proven antibacterial action were used thus seeking a relationship between the possibility of bacteriostasis occurring in this process and this being the possible cause of a false negative result in food analyses.