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    Assessment of the Antibacterial Potency of Usnea sp. against Foodborne Pathogens
    (2022) Sesal, N. Cenk; Toksöz, Orçun; Turkmenoglu, İpek; Berber, Didem
    ABSTRACT The increase in the incidence of foodborne diseases has been demonstrated by epidemiological studies, and the adverse impact on the socio-economic development of countries has been also reported by health authorities. The combat against foodborne pathogens through the use of natural biosources has become the focus of recent research. Lichens produce several secondary metabolites with various biological activities including antibacterial, antifungal, anti-cancer etc. due to competition with other living things in their surrounding environment. In this perspective, we aimed to investigate the antibacterial properties of Usnea sp. that collected from Kastamonu, Turkey against five foodborne pathogens in the present study. These tested bacteria included both Gram-positive and Gram-negative ones. Our data demonstrated that the acetone extracts of Usnea sp. had antibacterial efficiencies especially against Gram-positive bacteria tested (C. perfringens, S. aureus, and B. cereus) at varying percentages. This potential antibacterial activity of Usnea sp. suggests that it can be used in the food industry. Since it has already been reported to be used in dishes or ingredients of bread, it gives the idea that it may be used as a food additive (such as a preservative, extending shelf life). However, detailed studies for its toxicity or the dosages that do not be toxic should be done.