ANTIBACTERIAL ACTIVITY OF CERTAIN SPICES ON SOME FOODBORNE INFECTION CAUSING BACTERIA

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dc.contributor.authorKHORSHED, D. BULSARA
dc.date.accessioned2015-03-12T08:51:31Z
dc.date.available2015-03-12T08:51:31Z
dc.date.issued1998-11
dc.descriptionA THESIS SUBMITTED TO THE POSTGRADUATE SCHOOL, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA, IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE (MICROBIOLOGY), DEPARTMENT OF MICROBIOLOGY, FACULTY OF SCIENCE, AHMADU BELLO UNIVERSITY, ZARIA. NOVEMBER, 1998.en_US
dc.description.abstractPetroleum ether, methanol and aqueous extracts of clove garlic ginger, onion and fenugreek were tested on Escherichia coli, Vibrio cholerae, Staphylococcus aureus, Shigella flexineri, Salmonella typhi, Pseudomonas aeruginosa and Bacillus cereus for their antimicrobial properties. It was found that, in general, petroleum ether extracts were more active than methanol and aqueous extracts. Extracts of clove and garlic in particular were more active than the extracts of ginger, onion and fenugreek. Petroleum ether and methanol extracts of clove were more active against all the tested bacteria. The petroleum ether extracts of ginger were active against all the bacteria but the methanolic extract showed little activity against B. cereus. The aqueous extract of ginger had no activity at all against the bacteria tested. The greatest antimicrobial properties of onion were detected against B. cereus and S. aureus( Gram positive bacteria) and an unappreciable activity against Gram negative bacteria. Only the petroleum ether extract showed appreciable activity against the negative bacteria (except E. coli). The most sensitive bacteria were B. cereus and S. aureus while the most resistant were E. coli and P.aeruginosa. The range of MIC and MBC values obtained for each of the spice extracts are: petroleum ether clove extract- MIC ( 0.251 mg - 2.3mg), MBC (0.356mg - 9mg); petroleum ether garlic extract- MIC (0.019mg - 2.5mg) and MBC (0.068mg - 2.5mg); petroleum ether onion extract- MIC (0.289mg - 7.2mg) and MBC (1.03mg - 9.5mg); petroleum ether ginger extract - MIC (0.639mg - 11.7mg) and MBC (0.358mg - 23mg); and petroleum ether fenugreek extract - MIC (0.523mg - 3.3mg) and MBC (1 .Omg - 13.5mg). Petroleum ether methanol extracts also showed synergism with antibiotic such as ampicillin, nitrofurantoin and cloxacillin. The effectivity of spices was in order of: clove > garlic > ginger > onion> fenugreek. The effectivity of the solvents was in the order of: petroleum ether > methanol > water.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6152
dc.language.isoenen_US
dc.subjectANTIBACTERIAL,en_US
dc.subjectACTIVITY,en_US
dc.subjectCERTAIN,en_US
dc.subjectSPICES,en_US
dc.subjectFOODBORNE,en_US
dc.subjectINFECTION,en_US
dc.subjectCAUSING BACTERIA.en_US
dc.titleANTIBACTERIAL ACTIVITY OF CERTAIN SPICES ON SOME FOODBORNE INFECTION CAUSING BACTERIAen_US
dc.typeThesisen_US
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