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Infections with bacteria such as Staphylococcus aureus, Escherichia coli and Salmonella spp affect both humans and animals. These bacteria have acquired resistance to conventional antibiotics, which makes their treatment difficult and poses a health risk. For this reason, other natural options are being investigated to combat them, such as plant extracts. The objective of this work was to evaluate the antimicrobial activity of plant extracts for the control of pathogenic bacteria of medical relevance. As a methodology, strains of Staphylococcus aureus, Escherichia coli and Salmonella spp. were used, following the methods described by Duquense et al., 2015 and NOM-110-SSA1-1994. And to prepare the methanolic extracts, plant samples such as clove (Syzygium aromaticum), garlic (Allium sativum), ginger (Zingiber officinale), vanilla (Vanilla planifolia), mint (Mentha spicata), coriander (Coriandrum sativum), parsley (Petroselinum crispum), stafiate (Artemisia ludoviciana) and berries such as strawberry (Fragaria vesca) and blackberry (Rubus ulmifolius), purchased in popular markets in Reynosa Tamaulipas. The result of the antibiotic tests showed that the most effective methanolic extract was that of clove, followed by the methanolic extract of garlic. Therefore, these plant extracts could be an option for the control of medically relevant pathogenic bacteria. [ABSTRACT FROM AUTHOR]

Introduction: Green coffee is a product of the world market whose price is determined by its sensory characteristics in the cup; however, these attributes change during storage, turning this stage of the production chain into a crucial stage to guarantee product quality. Objective: In the present work we sought to determine the impact of various storage factors on the sensory and physical quality of Colombian green coffee, under conditions of accelerated and natural stability. Materials and methods: Mature coffee cherries from the same harvest were processed in parallel by two post-harvest methods to obtain washed and semi-washed coffee, and then they were subjected to different storage treatments. Results: It was found that green coffee stored under environmental conditions had the characteristic notes of rest; in addition, density and color parameters changed differently in the two types of coffee. The behavior of green coffee in accelerated storage treatments varied according to the processing methods. For the case of washed coffee, storage with humidity negatively affected sensory attributes and also altered density, the RH % and color parameters L* and b*; for the semi-washed coffee, oxygen was the factor that promoted the greatest sensory changes, also affecting density and color. Conclusions: Different coffee post-harvest processes not only give rise to differences in the profiles of sensory quality but also condition the behavior of green coffee bean during storage. [ABSTRACT FROM AUTHOR]

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