The effect of nisin and Hibiscus sabdariffa alcoholic extract on the population of Staphylococcus aureus ATCC1113 inoculated in minced Vanami shrimp fillet at 4 degrees Celsius

Staphylococcus aureus is a food pathogen and is a serious threat to humans. This study was conducted in order to evaluate the antibacterial effects of Hibiscus sabdariffa in inhibiting Staphylococcus aureus bacteria alone and together with nisin in Vanami shrimp minced meat. The plant was extracted using a vacuum evaporation method with the help of a rotary machine. The effect of different concentrations of alcoholic extract of Hibiscus sabdariffa (0, 1, 2.5, 3.5, 5%) and nisin (0, 0.5, 2.5 micrograms/gram) and the combination of different amounts of nisin (micrograms per gram) and extract (%) (0.25+3.5), (0.25+5), (0.5+1), (2.5+1), (2.5+2.5) were investigated on the growth behavior of the bacteria at a 4°C during 21 days. The results showed that bacterial growth in low concentrations of Hibiscus sabdariffa extract (2.5.1%) had no significant difference in inhibiting bacterial growth. Combined treatments of the extract with nisin could stop the growth of bacteria from the 6th day onwards. According to the findings of this research, it can be suggested that Hibiscus sabdariffa extract and nisin have inhibitory effects and are introduced as a natural food preservative instead of its chemical and industrial types. The combined use of these compounds proved their synergistic effects.