Early types of antibacterial substances were not specifically antibacterial, but were usually toxic to all living cells, and were of value only in so far as they could be employed without serious damage to the host. The search for more suitable antibacterial agents resulted in the preparation and testing of many substances of widely different constitution, and it was from the empirical yet syst...

It is generally accepted that the composition of the medium exerts an important influence on the action of antibacterial substances on microorgani. Many workers have succeeded in paralyzing the effect of antibacterials by the addition to the media of substances such as organ extracts, peptone, and bacterial extracts. Thus, Mcllwain (1941) counteracted the antibacterial effect of acriflavin on E...

Background: The presence of antibacterial drug residues in food caused many concerns for consumers. This study was designed to determine of antibacterial drug residues in commercial eggs distributed in Urmia, Iran. Methods: Disc diffusion microbial inhibition test was performed using three media seeded with Bacillus subtilis at different pH values (6, 7.2 or 8) and a fourth medium seeded with M...

Synergistic effects between commonly used antibiotics and natural substances may be an alternative to conventional antibacterial therapies. The objective of the presented study was to assess the in vitro antibacterial activity of catechin hydrate (CH) and evaluate the interactions of CH with selected antibiotics using Staphylococcus aureus clinical and reference strains. CH displayed diverse ac...

The alternative use of natural products, like royal jelly (RJ), may be an important tool for the treatment of infections caused by antibiotic-resistant bacteria. RJ presents a large number of bioactive substances, including antimicrobial compounds. In this study, we carried out the chemical characterization of fresh and lyophilized RJ and investigated their antibacterial effects with the purpos...

Herbs and spices have been used since ancient times, because of their antimicrobial properties increasing the safety and shelf life of food products by acting against foodborne pathogens and spoilage bacteria. Plants have historically been used in traditional medicine as sources of natural antimicrobial substances for the treatment of infectious disease. Therefore, much attention has been paid ...