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Research Journal of Microbiology
Year: 2007  |  Volume: 2  |  Issue: 5  |  Page No.: 500 - 503

In vitro Combinational Effect of Bio-Active Plant Extracts on Common Food Borne Pathogens

Ujjwal Neogi, Ruchi Saumya and Bushra Irum    

Abstract: The antibacterial effects in vitro of crude ethanol and aqueous extracts of Garlic (Allium sativum), Ginger (Zingiber officinale), Turmeric (Curcuma longa) and Neem (Azadirachta indica) were assayed against Staphylococcus aureus, Salmonella typhi and E. coli were positive. The antibacterial activity was determined only by agar disc diffusion method and it gave clear zone of inhibition. The aqueous and ethanolic plant extracts containing diffusion disc of diameter 5 mm with 167 μg/disc, gave the zone of inhibition. The zone diameter was less in single extracts but in combinations it was more effective. The highest inhibition zone of 15 mm was observed with synergistic combinations of Garlic and Turmeric (70% Ethanolic) extracts on Staphylococcus aureus, Garlic and Turmeric (Aqueous), Garlic and Turmeric (70% Ethanolic), Ginger and Turmeric (70% Ethanolic) on Salmonella typhi. The E. coli was more resistant than the other two organisms. Highest zone of inhibition observed with Garlic and Turmeric (Aqueous), was 13 mm. Results of these kind herald an interesting promise of designing a potentially active antibacterial synergized agent of plant origin. The control experiment was done with O-Trimoxazole, Ampicillin-A, Cloxacilin, Chloramphenicol of Hi-media Company.

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