EFFICACY OF ANTIMICROBIAL ACTIVITY OF GARLIC EXTRACTS ON BACTERIAL PATHOGENS COMMONLY FOUND TO CONTAMINATE MEAT.
| Autor: | Njue L, Kanja LW, Ombui JN, Nduhiu JG, Obiero D |
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| Jazyk: | angličtina |
| Zdroj: | East African medical journal [East Afr Med J] 2014 Dec; Vol. 91 (12), pp. 442-8. |
| Abstrakt: | Background: Meat is amajor source of food and raw materials for a number of industries, yet a lot of meat is wasted each year due to deterioration as a result of spoilage by microorganisms such as Pseudomonas, Acinetobacter, Moraxella, Bacillus, Campylobacter, Escherichia, Listeria, Clostridium, Salmonella and Staphylococcus species. Objective: To determine efficacy of antimicrobial activity of garlic extracts on bacterial pathogens commonly found to contaminate meat. Design: A cross sectional study. Setting: The Department of Public Health, Pharmacology and Toxicology, Faculty of Veterinary Medicine University of Nairobi. Subjects: Garlic from Nganoini farm in Laikipia County, Kenya. Results: The results indicated that garlic absolute ethanol extract had the highest efficacy of antimicrobial activity inhibiting all test micro-organisms. Conclusion: Ethanolic extract can be used as a meat preservative or decontaminant. |
| Databáze: | MEDLINE |
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