Antimicrobial activity of anthocyanins and catechins against foodborne pathogens Escherichia coli and Salmonella

Abstract The main foodborne pathogens are Norovirus, Enteric parasites, bacteria and fungi. Foodborne diseases can lead to high morbidity and mortality and result in huge economic losses. Some foodborne diseases are associated with antibiotic resistance, which is a significant problem throughout the world. To reduce the harm caused by antibiotics, it is important to find alternatives so that food is not infected with foodborne pathogens. Anthocyanins and catechins, two species of plant polyphenols with strong antioxidant properties, offer a promising new approach to preventing foodborne disease. Recent studies have shown that these compounds are good growth inhibitors. In this review, we focus on the antibacterial properties of anthocyanins and catechins as antibiotic substitutes. The minimum inhibitory concentration (MIC) of anthocyanins against E. coli and Salmonella is 10–400 mg/ml. The MIC of catechins against E. coli and Salmonella is 6–50 mg/ml. Anthocyanins and catechins can also significantly reduce the abundance of pathogenic bacteria that produce toxins in the host including Desulfovibrio sp. and Enterococcus. At the same time, we summarize the antibacterial mechanism of Anthocyanins and catechins on Salmonella and Escherichia coli. Anthocyanins and catechins can increase the abundance of probiotics such as Akkermansia, Bifidobacteria, and increase the ratio of thick-walled bacteria to Bacteroides. Finally, it seems that Anthocyanins and catechins can regulate the composition of intestinal microbes to improve intestinal immunity and promote intestinal health, thereby controlling foodborne.