| Abstrakt: |
This study examined the antibacterial effects of spices (Alligator Pepper, Yellow Nutmeg, Tumeric, Green Pepper, Nutmeg, Ginger, African Guinea Pepper, Bayleaf, and Rosemary) on Escherichia coliO157:H7 (EC). Stock solutions containing 0.2 g of each spice per mL of ethanolic extract were prepared. The antimicrobial activity of each extract was examined using the agar disc diffusion method. Approximately 100 μL of EC culture was surface-plated on MacConkey agar supplemented with cefixime and tellurite. An aliquot (10 μl) of each spice extract was pipetted onto a 6.2-mm sterile paper disc on the agar surface and incubated for 24 h at 35°C. The inhibition zones around the discs were measured in millimeters. The Minimum Inhibition Concentration (MIC) of each of the spice extracts was determined by macrobroth dilution method. The experiment was repeated twice. Results were analyzed using the GLIMMIX procedure of SAS. The inhibition zones observed for Green Pepper (19.33mm), Alligator Pepper (18.67mm), Rosemary (18.83mm), Tumeric (15.33mm), Nutmeg (16.50mm), African Guinea Pepper (16.67mm), Bayleaf (15.50) and Ginger (15.67mm) were greater (P= 0.0001) than that of the Control (11.67mm). African Guinea Pepper had the lowest MIC (2 mg/mL) while others inhibited EC at MIC less than 16 mg/mL. In conclusion, extracts of these tropical spices showed antimicrobial activity against EC. |
