University of Khartoum

Antibacterial Activity of Vinegar on Staphylococcus aureus, Escherichia coli and Salmonella typhimruium Compared to some Antibiotics

Antibacterial Activity of Vinegar on Staphylococcus aureus, Escherichia coli and Salmonella typhimruium Compared to some Antibiotics

Show full item record

Title: Antibacterial Activity of Vinegar on Staphylococcus aureus, Escherichia coli and Salmonella typhimruium Compared to some Antibiotics
Author: Musa, Dina Elbager Hassan
Abstract: Vinegar has been widely used for food preservation in food industry, it prevents bacterial growth through direct pH reduction. The aim of the present of study was to evaluate the antibacterial effect of various concentrations of commercial vinegar (Ryon Company, Mumbi City, India) on Staphylococcus aureus, Eschrichia coli and Salmonella typhimurium which are common causes of food poisoning. Vinegar was tested at 20% , 14% 10% ,7% , 5% , 3% , 1% , 0.5 % and 0.25% concentrations, using cup agar diffusion method . It was observed that vinegar had the ability to inhibit the growth of all three species of bacteria and the highest effect was against Staphylococcus aureus.The best inhibitory concentration was at 20% concentration whereas 0.5% and 0.25 concentrations had no inhibitory effect on all tested bacteria.The antibacterial effect of vinegar was compared with Tetracycline, Cloxacillin, Streptomycin, Refampcin, Cefixime , Cephalexin and Gentamycin using disc diffusion method . The zone of inhibition against Staphylococcus aureus was comporable to those of Refampacin ,Cefixime and Cephalexin , however it produced a wide zone than those of Tetracycline, Cloxacillin, Gentamycin and Streptomycin. Inhibition zone of vinegar against Eschrihcia coli was similar to those of Gentamcin and Cefixime, but wider than Streptomycin, Refampacin, Cephalexin ,Tetracycline and Cloxacillin. Inhibition zone of vinegar against Salmonella typhimurium was similar to those of Gentamycin, Cefixime, Streptomycin, Tetracycline and Cephalxin, but wider than Tetracycline, Cloxacillin and Refampacin .The study showed that vinegar has high antimicrobial effect and more work on vinegar may prove that it is a powerful antimicrobial agent and can be used a safe natural preservative in the food industry.
Description: 60 Pages
URI: http://khartoumspace.uofk.edu/123456789/25079


Files in this item

Files Size Format View

This item appears in the following Collection(s)

Show full item record

Share

Search DSpace


Browse

My Account