Investigation of the Antimicrobial Properties of Ethanolic Extracts of <i>Momordica charantia</i>, <i>Nerium oleander</i>, <i>Solanum nigrum</i>, and <i>Hyssopus officinalis</i> on Food Pathogens

Background: Diseases caused by the consumption of food contaminated with pathogenic bacteria are significant public health issues. Given the substantial losses and health risks caused by pathogenic bacteria in humans, the use of medicinal plants as antimicrobial agents is suggested as a better method for controlling food safety. Methods: The studied plants were collected from the Sistan region. Extraction was performed using a rotary device, and the minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) were determined using the microdilution method. Results: The lowest inhibitory concentration of the ethanolic extract of Momordica charantia was 12.5 mg/mL, which inhibited Staphylococcus aureus and Bacillus cereus strains at this concentration. The highest inhibitory concentration was 50 mg/mL, which inhibited Vibrio bacteria at this concentration. The results of the antimicrobial properties of Hyssopus officinalis showed that the highest inhibitory concentration was 100 mg/mL, which inhibited Listeria and Shigella bacteria at this concentration, while the highest lethal concentration was 200 mg/mL. Conclusions: The results of the study demonstrated that M. charantia extract exhibited good antimicrobial properties against foodborne pathogens.