evaluation of the antibacterial effect of stachys schtschegleevii extracts on some foodborne pathogenic bacteria

In recent decades, demand for alternative treatments, such as medicinal plants, has increased due to antibiotic resistance in bacteria. stachys schtschegleevii (s. schtschegleevii) is a botanical remedy utilized in traditional medical practices to address various ailments. this study aimed to assess the antimicrobial activity of s. schtschegleevii aqueous, ethanolic, and methanolic extracts against important foodborne pathogen bacteria. the antimicrobial effect of these extracts was investigated against listeria monocytogenes, staphylococcus aureus, bacillus cereus, escherichia coli, and salmonella typhimurium using the disk diffusion method. furthermore, the investigation encompassed the determination of the plant extracts’ minimum inhibitory concentration (mic) and minimum bactericidal concentration (mbc) against the bacterial strains. the findings indicated that the methanolic extract derived from s. schtschegleevii exhibited inhibitory properties against bacillus cereus, staphylococcus aureus, and listeria monocytogenes. the mics were determined to be 50±0, 100±0, and 200±0 mg/ml, respectively, and the mbcs were 100±0, 100±0, and 400±0 mg/ml, respectively. the aqueous extract was efficacious against staphylococcus aureus; growth inhibition and bactericidal activity showed at 50 and 100 mg/ml concentrations, respectively. the findings revealed that the ethanolic extract demonstrated no significant impact on bacterial growth in all tested concentrations.  the disk diffusion method showed that all of the extracts did not affect bacterial growth at any evaluated concentrations, and an inhibitory zone was not formed. according to the findings of this investigation, it has been observed that the selection of solvent employed for the extraction of plants plays a crucial role in determining antibacterial efficacy.