Food poisoning is one of the diseases transmitted through contaminated food and beverages. It causes by the presence of infectious microorganisms, including some bacteria in food, and one of the most common symptoms of this disease can be Diarrhea and vomiting in the patient. The use of antimicrobial peptides has been considered for various reasons such as increased bacterial resistance to common antibiotics. The aim of this study was to evaluate the minimum inhibitory and bactericidal concentration of recombinant an????microbial pep????de (TP4) Tilapia Piscidin 4 against four important bacteria that are the cause of food poisoning in humans. In this study, the antibacterial activity of this peptide was evaluated on Bacillus cereus, Yersinia enterocoli????ca, Escherichia coli O157: H7 and Staphylococcus aureus by plate microtiter method to determine MIC (Minimum Inhibitory Concentration) and MBC (Minimum Bactericidal Concentration). The MIC of TP4 pep????de against gram-positive and gram-negative strains was 4 and 2 μg / ml, respec????vely and the MBC for Y.entrocoli????ca and B.cereus was 4 and against S.aureus and E.coli was 8 μg/ml . As a result, TP4 has an appropriate antimicrobial effect on foodborne bacterial strains.

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