EVALUATION OF INHIBITORY PROPERTIES OF Allium sativum AND Zingiber officinale AGAINST FOODBORNE BACTERIAL PATHOGENS

Abstract

Background: The antibacterial activity of garlic (Allium sativum) and ginger (Zingiber officinale) extracts on Escherichia coli, Staphylococcus aureus, Salmonella species, Listeria monocytogens and Bacillus cereus were investigated on selected food borne pathogens. Aim: To determine the response of enteric bacteria to the garlic and ginger extracts Methods: Cold water and methanol extracts were obtained from the garlic bulbs and ginger rhizomes and their antibacterial activities were investigated using using Agar well diffusion method. Results: The results indicated that the 100% water extract of the garlic produced maximum activity against Staphylococcus aureus and Bacillus subtilis (26.45±2.68) and (24.30±1.45) respectively. Salmonella species (18.45±1.00) and Listeria monocytogens (18.30±0.76) are statistically the same (P˂0.05). E. coli was most resistant among the isolates. E. coli, Pseudomonas aeruginosa and Salmonella sp were statistically indifferent in 50% to 75% methanolic extract (P˂ 0.05). Both Bacillus subtilis and Staphylococcus aureus showed low MIC of 3.125mg/ml each. Listeria monocytogens and Shigella sp showed highest MBC of 100mg/ml. Conclusion: It can be concluded that the extract can be used as antibacterial packaging to inhibit both pathogens and spoilage bacteria for food preservation.