Evaluation of Antimicrobial Efficacy of Hydrazide-Hydrazone Derivatives against Food Borne Pathogens
Zébré Arthur Constant, Tiekoura Konan Bertin, Coulibaly Bakary, Coulibali Siomenan, N’dri N’Guessan Alexandre, Konate Ibrahim, Koffi-Nevry Rose, Connil Nathalie
Microbiology Research Journal International · pp. 23–31 · Published 8 Jun 2024
10.9734/mrji/2024/v34i71455Abstract
Bacteria are a real public health problem because of their involvement in many diseases. Their resistance to antibiotics has become one of the most important problems in the fight against infectious diseases worldwide. The objective of this work was to evaluate the antibacterial activity of hydrazide-hydrazone derivatives against pathogenic strains isolated from food using the agar diffusion method in cups and the macro-dilution method in liquid medium. In this work, a survey was conducted among food vendors on the four security corridors of the city of Daloa. A structured questionnaire was administered to 127 vendors and a total of 60 food samples were collected from the four corridors and analysed. The results indicate that the majority of food sales at these security corridors are carried out by women (88.12%). The vendors were mostly adults (59.84%) aged between 15 and 35, with no formal education (50.39%). Microbiological analysis of the 2 types of food showed the presence of enterobacteria above the recommended thresholds. Concerning the antimicrobial effectiveness explored, four substances (AEV5, AB2, AB3 and AB5) revealed antibacterial activity. The MBC/MIC ratio of all these substances being less than 4 indicates that these synthesised substances all have bactericidal activity. As a result, substances derived from S-alkylation and Mannich bases can be used to combat bacterial infections.
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