anti-bacterial effect of hydroalcoholic extract of radish leaf and fruit on salmonella typhimurium and bacillus cereus in laboratory conditions

The use of plant extracts as natural alternatives to chemical or synthetic anti-microbials for combatting foodborne pathogens and extending shelf life is a growing trend in the food industry. the medicinal properties of plants are derived from secondary metabolites, such as tannins, terpenoids, coumarins, alkaloids, and flavonoids, having specific anti-microbial and anti-oxidant activities (1). radish is commonly used in traditional medicine to treat several infectious diseases (2). this has made the study of its anti-microbial activity a great interest for researchers. in this study, the anti-microbial effects of hydroalcoholic extract being prepared using the percolation method were tested on bacillus cereus and salmonella typhimurium. concentrations of 250, 125, 62.50, and 31.25 were prepared from the hydroalcoholic extract of the plant and radish tuber using dimethyl sulfoxide solvent. the anti-microbial effects were investigated using well-diffusion methods. in this study, the hydroalcoholic extracts of radish leaves and fruits had the greatest effect on b. cereus and s. typhimurium, and their anti-bacterial effect increased with increasing concentrations. in summary, this study confirmed that extracts from radishes possess in vitro anti-bacterial activity. however, if plant oils and extracts are to be used for food preservation or medicinal purposes, safety and toxicity issues must be addressed.