Antimicrobial activity of Piper betle Linn extract towards foodborne pathogens and food spoilage microorganisms

Abstract

Piper betle Linn leaves have long been used in Indonesia as traditional medicine. These leaves have antimicrobial activity towards bacteria in the mouth i.e. Streptococcus viridans, Staphylococcus aureus and Streptococcus mutans. Essential oils of the plant contained phenolic compounds such as cavicol, cavibetol, carvacrol, eugenol and allilpyrocatechol. These compounds are assumed could inhibit foodborne pathogens as well as food spoilage microorganisms. The objective of this study was to examine the effect of extraction methods on the antimicrobial activity of two varieties of Piper betle Linn towards some foodborne and food spoilage microorganisms.