Investigation of the Antimicrobial Properties of Piperine (Black Pepper) on <i>Salmonella</i> Typhimurium

Abstract

Background and Objectives: Black pepper has excellent antimicrobial properties due to the presence of bioactive compounds, including alkaloids, phenols, and terpenoids. Methods: Salmonella Typhimurium samples were isolated from poultry feces. Piperine was purchased from an Iranian company. The diameter of the piperine inhibition zone was measured by the agar well method. Results: The results of this study showed that piperine has good antimicrobial properties against antibiotic-resistant Salmonella Typhimurium. At a concentration of 100 mg/mL, the largest diameter of the inhibition zone was 28 mm and the smallest diameter of the inhibition zone was 8 mm. Conclusions: Piperine is the active ingredient in black pepper that has shown excellent antimicrobial properties. Black pepper can be used in poultry feed.