EVALUACIÓN PRELIMINAR IN VITRO DE LA ACTIVIDAD ANTIMICROBIANA DEL PROPÓLEO FRENTE A PATÓGENOS CAUSANTES DE ENFERMEDADES TRANSMITIDAS POR ALIMENTOS

Propolis is one of the essential products from beehive, among its fundamental properties antimicrobial activity can be found due to its complex chemical constitution. Propolis is currently used in the industry of medicines, cosmetics, personal care and food products. Propolis applications as a bioconservative in food products, such as fruits, meat and dairy products have been reported. The objective of this study was to analyze the antimicrobial capacity of propolis against pathogens causing foodborne diseases (FBD ́s). The experiment was performed using propolis collected from villages in Baranoa, Atlántico. Extractions were performed using 96% ethyl alcohol, subjected to stirring and filtration. Once the residue was obtained, it was dried in an oven and subsequently different concentrations (1.6, 1.8 and 2.0 mg / mL) were prepared at which the antimicrobial activity was measured by an agar diffusion test against Salmonella typhimurium, Escherichia coli and Staphylococcus aureus. In vitro microbiological analysis 6 mm inhibition halo was observed corresponding to the concentration of 1.6 mg / mL. Being more effective on gram positive microorganisms S. aureus than on gram negative S. typhimurium and E. coli.