218/22 | Research Article | Animal Nutrition

Evaluation of Therapeutic Effect of Propolis against Foodborne Salmonellosis

Department of Food and Nutrition, Faculty of Human Science and Designs, King Abdul-Aziz University, Jeddah, 21589, Saudi Arabia

Abstract

Epidemics of foodborne salmonellosis are playing havoc in both developed and developing countries. Salmonella spp. such as Salmonella enteritidis, S. typhimurium, and S. typhiplay important roles in causing foodborne salmonellosis in humans. Antibiotics are used to treat Salmonella infections; yet, antibiotic resistance is a growing public health concern in the twenty-first century. Natural therapies by plant and natural extracts like propolis extract against various foodborne Salmonellaspp. are effective for treating such diseases caused by resistant bacteria. The aim of the current study is to identify and characterize pathogenic Salmonella spp., as well as to determine the antibacterial activity of propolison isolated species. For this purpose, four hundred samples of chicken meat and eggs, human faeces, vegetable and sewage samples from hospital settings were collected. Micro, macro, biochemical and serotyping tests were used to identify foodborne Salmonella species. Different concentrations of ethanolic extracts of propolis were used to determine the inhibitory action against these bacteria. Results showed that the total prevalence rate of Salmonella spp. was 93% (372/400) in chicken meat, chicken eggs, human faeces and vegetable and sewage water samples. Three significant foodborne Salmonella spp. namely, S. enteritidis, S. typhimurium, and S. typhi were identified and characterized. Out of the total 93% positive samples, S. enteritidis was present in 58.5% (234/400)

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