Abstract
Background: Foodborne pathogens (including bacteria, viruses, and parasites) are a major public health concern worldwide. One of the substances that has a high antimicrobial effect is egg white.
Objectives: The aim of the present study is to the examine antibacterial effects of egg whites of some birds on gram-negative and gram-positive bacteria in vitro.
Methods: In this study, by using the micro-broth dilution and zone of inhibition method were tested the antibacterial effects of egg white of some birds on gram-negative and gram-positive bacteria. Minimum inhibitory concentration (MIC) minimum bactericidal concentration (MBC) and zone of inhibition against gram-negative and gram-positive bacteria were examined according to clinical and laboratory standards Institute (CLSI).
Results: The MIC of natural and turkey egg whites were in the dilutions of 6.25 - 50% and artificial eggs and goose were in the dilutions of 25 - 50% for the studied bacteria. Also, the MBC of the white of natural, artificial, turkey, and goose egg whites was obtained in the dilution of 50% for some of the studied bacteria. The zone of inhibition was found in the range of 8 - 18 mm for the studied bacteria.
Conclusion: The results of the present study show that goose, turkey, natural, and artificial chicken egg whites are effective in the removal of gram-negative and positive bacteria. Meanwhile, natural egg whites had a greater antibacterial effect than other whites on the studied bacteria.
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Copyright
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