Effect of Nine Antimicrobial Agents Against Microoganisms Isolated from Food

Microorganisms are widespread in the environment. Most of them are not dangerous to human health, but some produce toxins which are toxic, carcinogenic, mutagenic or teratogenic for humans and animals. Their fast reproduction leads to contamination in food and damage to material goods. Within this experimental research, the effects of nine laboratory- obtained antimicrobial agents of different chemical compositions and concentrations are determined against foodborne pathogenic microorganisms. The following microorganisms were used in the test: Escherichia coli ATCC 8739, Bacillus subtilis ATCC 6633 и Staphylococcus aureus 6538, isolate FM2 (yeast from pickled peppers), isolate FM20 (yeast from pickle), isolate FM3 (mold from bread), isolate FM4 (mold from jam), isolate FM18 (mold from tangerine) and isolate FM15 (mold from meat). The experiment was based on the macrodilution method. The microorganisms were exposed to different compositions and different concentrations of components of antimicrobial agents (designated from No1 to -No9), and the minimum inhibitory concentration (MIC) was determined. The results showed that all antimicrobial agents possess antimicrobial activity against the tested microorganisms, depending on the type of microorgasnisms (procaryiots or eucaryots) and the compositions of the antimicrobial agents. The lowest MIC of 3.125% for both procaryots and eucaryots was shown by antimicrobial agent No2 the antimicrobial agent with no or some weak activity for eucaryots was No4, and for procaryots agents No7 and No8. Each of the tested agents has a different potential impact on the growth and multiplication of the test organisms. These differences result from the composition of the laboratory-obtained antimicrobials and the resistance of the test microorganisms to them.