Background and Purpose: One of the most important public health concerns worldwide is foodborne pathogens (bacteria, viruses, parasites). Egg white is one of the substances with high antimicrobial properties. The purpose of the present research is to determine the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of egg whites of quail, duck, natural broiler chicken, and country chicken on a number of gram-negative and gram-positive bacteria in vitro
Materials and Methods: In this study, using the micro-broth dilution and disc diffusion method were tested the antibacterial effects of egg whites of quail, duck, natural broiler chicken, and country chicken on a number of Gram-negative and Gram positive bacteria. In this experiment, Shigella dysentery, Bacillus subtilis, Klebsiella oxytoca, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, and Pseudomonas aeruginosa were exposed to different concentrations of egg white, and MIC, MBC, and the zone of growth inhibition were determined according to the instructions of the Clinical and Laboratory Standards Institute (CLSI).
Results: The MIC of country chicken and quail egg whites were in the range of 6.25-50% and broiled chicken and duck egg whites were in the range of 25-50% for the studied bacteria. Moreover, the MBC the egg white of broiled and country chicken, quail, and duck was in the range of 50% for some of the studied bacteria. The zone of inhibition was found to be in a range of 9-14 mm for the studied bacteria.
Conclusion: The results of the present research show that egg whites of quail, duck, broiled chicken, and country chicken are effective in eradicating Gram-negative and Gram-positive bacteria. |
