Antimicrobial activity of tocosh (Solanum tuberosum L.) flour on Campylobacter coli strains isolated from chicken meat

Camila Cortez R.; Jorge Arroyo A.; Hugo Justil G.; Enrique Aguilar F.; Edwin Enciso R.; Johnny Tinco J.; Diego Díaz C.; Pedro Angulo H.; César Lázaro T. · Revista de Investigaciones Veterinarias del Peru (2025) · DOI: 10.15381/rivep.v36i3.28266

Resumen

Increased antimicrobial resistance has been demonstrated in Campylobacter spp. strains associated with gastrointestinal problems in humans, requiring the search of alternative products with antimicrobial properties. The study aimed to evaluate the antimicrobial activity of tocosh meal extract, a fermented food made from potato (Solanum tuberosum L.), against Campylobacter coli strains. Fifty-six C. coli cryopreserved strains isolated from chicken meat sourced from supermarkets in Lima were evaluated. Aqueous and ethanolic extracts of three commercial brands of tocosh flour (T1, T2, and T3) were prepared, and their antimicrobial activity was determined using the agar diffusion method and the minimum inhibitory concentration (MIC) by microdilution plate. Only the ethanolic extract of brands T1 and T2 showed reduced inhibitory activity against C. coli, while MIC values ranged between 43.75 and 87.5 mg/mL. © Los autores.

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Nacional de San Cristóbal de Huamanga