Global Advanced Research Journal of Food Science and Technology (ISSN: 2315-5098) April 2013 Vol. 2(2), pp 023-027

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Original Research Articles

Antimicrobial  activities of extract of four local 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: obiomanwafor@yahoo.com

Accepted 15 January 2013

Abstract 

Antimicrobial effect ofethanolic extracts of nutmeg (Myristica fragrans), African Ethiopian pepper, (Xylopia aetiopica) ginger (Zingber officinale) and garlic on micro organisms isolated from raw meat was investigated. The extracts were applied at concentrations of 5.00, 10.00, 15.00 and 20.00mg/mL. The microorganisms tested were Escherichia coli, Pseudomonas pneumoniae, Bacillus cereus, Klebsiella aerogenes, Staphylococcus aureus, Salmonella typhi and Enterobacter sp. Effect of the spices’ extracts on the growth of the organisms as measured by zones of inhibition, showed varying degrees of growth inhibition. Klebsiella aerogenes showed the least sensitivity while Salmonella typhi 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 on 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/mL. The minimum bactericidal concentrations range 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 of control of meat deterioration that may be due these microorganisms.

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