International Journal of Food Safety and Public Health

International Journal of Food Safety and Public Health Vol. 10 (1), pp. 001-005, January, 2023. © International Scholars Journals

Full Length Research Paper

Antimicrobial activities of extract of four l ocal spices on bacteria isolated from raw meat sold in Abraka, Delta State, Nigeria

Nwafor, O. Emmanuel

Department of Microbiology, Delta State University, Abraka, Nigeria Email: [email protected]

Accepted 15 November, 2022

Abstract

Antimicrobial effect ofethanolic extraacts of nutmeg (Myristica fragrans), African Ethiopian pepper, (Xylopia aetiopica) ginger (Zingber officinalle) and garlic on micro organisms isolated from raw meat was investigated. The extracts were ap plied at concentrations of 5.00, 10.00, 15.00 and 20.00mg/mL. The microorganisms tested were Escheerichia coli, Pseudomonas pneumoniae, Bacilllus cereus, Klebsiella aerogenes, Staphylococcus aureus, Salmonella typhi and Enterobacter sp. Effect of the spices’ extracts on the growth of the organisms as meeasured by zones of inhibition, showed varyinng degrees of growth inhibition. Klebsiella aerogenes showed the least sensitivity while Salmonella typhhi showed the highest sensitivity with nutmeg. E. coli was more sensitive to ginger. The minimum inhibitory concentration (MIC) was 15.00mg/mL. for all extracts on the microorganisms except that of nutmeg o n P. pneumoniae and Salmonella typhi, African Ethiopian pepper on Staphylococcus aureus, ginger on E. coli and garlic on B.cereus with MIC value of 10.00g/mLL. The minimum bactericidal concentrations rangge from 15.00mg/mL to 20.00mg/mL while the highest percentage inhibition was recorded with African Ethiopian pepper on. The study has indicated the possibility off control of meat deterioration that may be due these microorganisms.

Keywords: Antimicrobial, activities, extrracts, spices, bacteria, meat.