https://doi.org/10.69107/koomesh-149775

Investigating the Antibacterial Effect of Goose, Turkey, Natural and Artificial Chickens Egg White on Gram-Negative and Gram-Positive Bacteria In Vitro

authors:

avatar Shiva Alipour ORCID 1 , avatar Heydar Mousavi 1 , avatar Hajar Badri 2 , avatar Esmail Najafi ORCID 3 , avatar Golchin Mousavi Tekantapeh 4 , avatar Shahram Nazari 2 , *

Student Research Committee, Khalkhal University of Medical Sciences, Khalkhal, Iran
Department of Environmental Health Engineering, Khalkhal University of Medical Sciences, Khalkhal, Iran
Department of Public Health, Khalkhal University of Medical Sciences, Khalkhal, Iran
Department of Environmental Health Engineering, School of Public Health, Urmia University of Medical Sciences, Urmia, Iran
Koomesh: Vol.26, issue 3; e149775
published online: November 02, 2024
article type: Research Article

how to cite: Alipour S, Mousavi H, Badri H, Najafi E, Mousavi Tekantapeh G, et al. Investigating the Antibacterial Effect of Goose, Turkey, Natural and Artificial Chickens Egg White on Gram-Negative and Gram-Positive Bacteria In Vitro. koomesh. 2024;26(3):e149775. https://doi.org/10.69107/koomesh-149775.

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.