Effect of Oleo-Gum Resin of Ferula Assafoetida on Growth of Some Food and Crop Contaminating Microbes

There is growing concern about food safety and especially about inputs of pathogenic microorganisms with possible implications for human health and the environment [Duniere et al., 2011]. Microbial activity is a primary mode of deterioration of many foods and is often responsible for the loss of quality and safety. Concern over pathogenic and spoilage microorganisms in foods is increasing due to the increase in outbreaks of foodborne disease [Ozturk and Ercisli., 2007]. It has been estimated that as many as 30% of people in the industrialized countries suffer from food borne diseases each year caused by microbes [Burt, 2004]. Food additives have been used for centuries in the food processing practices for several purposes including the prevention of microbial growth and increase in the food shelf lives [Ditschun and Winter, 2000]. Due to the excessive use of food preservatives which some of them are doubtful carcinogenic and teratogenic and also increasing consumer demand for natural foods with a long shelf life and without chemical preservatives, food producers tend to replace chemical preservatives with natural forms such as oils and herbal extracts as antibacterial additives [Bluma et al., 2008 and Mahzooni-Kachapi et al., 2011]. In the recent years, efforts have been devoted to finding new antimicrobial materials from natural resources for food preservation [Reddy et al., 2010]. Reports indicated that many extracts and essential oils of edible plants had properties to prevent against a wide range of fungal IJABBR2014eISSN: 2322-4827