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The objective of this study was to determine the combined effect of locust bean, xanthan, agar, carrageenanmaltodextrin and pectin gums on the growth, bacterial survival, and susceptibility of foodborne pathogens. The combine effect five different gums and antimicrobial agents (Tetracycline, Doripenem, Imipenem, Cefixime, Cipropoxacin, Ceftazidime, Kanamycin and Meropenem) on susceptibility of foodborne pathogens was tested using disc diffusion method. Amongst gums tested, treatment with carrageenan-maltodextrin (52.00 ± 2.00 mm) and pectin (51.00 ± 1.00 mm) resulted in a two-fold increased in susceptibility of Salmonella enterica to imipenem 10 μg, compared to the control (25.33 ± 1.00 mm). Treatment with locust bean and agar gums also led to a two-fold increase in susceptibility of Salmonella enterica to cefixime and xanthan also increased susceptibility Escherichia coli O157:H7 to doripenem. Addition of gums led to a slight increase or decrease on bacterial growth in treatment compared to control. Bacterial survival decreased in the presence of all gums during refrigerated storage with pectin producing a log 2.68 ± 0.10 CFUml-1 reduction. Tested gums could potentially be used in combination with antimicrobial medicines to improve their efficacy in the treatment of Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes and Escherichia coli O157:H7 infections. Our findings could potentially lead to synergistic use of gums and antimicrobial agents to enhance the treatment and reduce recovery period of foodborne infections leading to less dependence on antimicrobial medicines and subsequently promoting health.

Interaction of Gums and Antimicrobial Agents on Susceptibility of Selected Foodborne Pathogens