Allelopathyc potential of baccharis salicifolia against staphylococcus aureus

Allelopathic plants are known to produce compounds that may influence stimulating or inhibiting different biological processes of other organisms.1 It has been suggested that allelopathy is an important factor in regulating the structure of plant communities and the speed of growth of plants in the field.2 This allelopathic function has been attributed to several flavonoids, phenolic and terpenoid structures.3 The allelopathic potential of plants can be used as a bactericide, fungicide, herbicide, insecticide, among others; and one of the applications that have taken relevance in recent years is the use of compounds from these plants for the control of foodborne diseases.4 A large variety of microorganisms can lead to food spoilage including Escherichia coli, Klebsiella pneumoniae, Listeria monocytogenes, Salmonella sp, Bacillus cereus and Staphylococcus aureus.5,6 Some plant species with allelopathic properties have shown, through different extracts, activity against enteropathogenic organisms. Some plant extracts prove to be an alternative for the control of pathogenic bacteria with resistance to conventional drugs.7