Antimicrobial efficacy of Syzygium antisepticum plant extract against Staphylococcus aureus and methicillin-resistant S. aureus and its application potential with cooked chicken

For the past decades, there has been a growing demand for natural antimicrobials in the food industry. Plant extracts have attracted strong research interests due to their wide-spectrum antimicrobial activities, but only a limited number have been investigated thoroughly. The present study aimed at identifying a novel anti-staphylococcal plant extract, to validate its activity in a food model, and to investigate on its composition and antimicrobial mechanism. Four plant extracts were evaluated against Staphylococcus aureus and methicillin-resistant S. aureus (MRSA) in vitro, with Syzygium antisepticum leaf extract showing the strongest antimicrobial activity (MIC = 0.125 mg/mL). Relatively high total phenolic content (276.3 mg GAE/g extract) and antioxidant activities (90.2–138.0 mg TE/g extract) were measured in S. antisepticum extract. Food validation study revealed that higher extract concentration (32 mg/mL) was able to inhibit or reduce staphylococcal growth in cooked chicken, but caused color change on meat surface. By GC-MS, β-caryophyllene (12.76 area%) was identified as the dominant volatile compound in extract. Both crude extract and pure β-caryophyllene induced membrane damages in S. aureus. These results suggested good anti-staphylococcal properties of S. antisepticum plant extract, identified its major volatile composition and its membrane-damaging antimicrobial mechanism.