Prevalence and antibacterial effect of natural extracts against Vibrio parahaemolyticus and its application on Tilapia Fillets

Vibrio spp. is the primary source of human infections linked to seafood. Vibrio parahaemolyticus is one of the species that is most frequently reported. It is found in tilapia, a fishery product that has a sizable global market. This study investigated the antibacterial activity of Brazilian peppertree and Cassia glauca extracts against Vibrio parahaemolyticus in tilapia fillets. In a number of fish products, including fried oysters, grilled oysters, tilapia fillets, smoked herring, and salted sardine. We also measured the total phenolic content, flavonoid content, antioxidant effect, and antibacterial and sensory evaluation scores of Brazilian peppertree and Cassia glauca mixture extract on tilapia fillets. The results also showed that Vibrio parahaemolyticus is present in many fish products, with Tilapia Fillets showing the highest positive percentage (76%) among all types of fish. The Brazilian peppertree and cassia glauca have an antioxidant effect, especially when mixed, that contains a high concentration of total phenolic content (750.88 mg GAE/g) and flavonoid contents (162.9 mg catechol/g), and the mixture has more effective antibacterial activity with inhibition zone 29.1 mm against Vibrio parahaemolyticus in tilapia fillet, especially with the high concentration of the mixture extract. Additionally, we found an improved sensory score for tilapia fillet with different extracts of Brazilian peppertree and Cassia glauca mixture extract.