Antibacterial Potency of Allium sativum, Psidium guajava, Zingiber officinale Roots against the Food Poisoning Strains (Escherichia coli 0157:H7 and Staphylococcus aureus)
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Date
2022-12-16
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Tanzania Journal of Science
Abstract
Escherichia coli 0157:H7 and Staphylococcus aureus are notorious food poisoning bacteria of
great effect on human health. This study determined the phytochemical constituents of
ethanolic, vacuum liquid chromatography (VLC) filtrates of Allium sativum (garlic), Psidium
guajava (guava), Zingiber officinale (ginger) and their antibacterial activities on E. coli
0157:H7 and S. aureus. In a laboratory-based controlled experiment, the antibacterial and
inhibitory activities of the VLC filtrates in doses of 0.01, 0.02, 0.04, and 0.08g/mL were
investigated on E. coli 0157:H7 and S. aureus using the agar well diffusion method and
compared with a standard antibiotic. The indices of the zone of inhibition on the agar plates
were subjected to analysis of variance (p = 0.01). Phytochemical analysis revealed a high
concentration of glycosides, steroids, tannins, terpenoids, and the absence of flavonoids in A.
sativum. P. guajava root contained a high concentration of glycosides, steroids, tannins, and
terpenoids. Z. officinale possessed a high concentration of alkaloids, glycosides, flavonoids,
steroids, and terpenoids. Statistically, 0.02 g/mL of Z. officinale (12.0 mm) showed a
significant result to 0.04g/mL of A. sativum (14mm) at p = 0.0049 and a higher inhibition index
to 0.08g/mL of P. guajava. Inhibition by 0.02g/mL of P. guajava (8.8mm) was advanced than
0.04g/mL of A. sativum (6.3 mm) on S. aureus. Recommendable inhibition of 29.3 mm and
24.0 mm on E. coli 0157:H7 and S. aureus, respectively, were expressed by 0.08 g/mL Z.
officinale, which was significant to the standard 0.04 g/mL of Neomycin (Positive control) at p
= 0.0067. This study indicated a reliable antibacterial activity by Z. officinale than A. sativum
and P. guajava, which might have been due to the high concentration of alkaloids and
flavonoids. Nevertheless, A. sativum, P. guajava, and Z. officinale are normally used as fruit
and food additives in the human diet, thus can be combined to prevent food poisoning by E.
coli 0157:H7 and S. aureus and their exotoxins.
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Keywords
Allium sativum, Antibacterial activity,, Escherichia coli 0157:H7, Psidium guajava, Staphylococcus aureus, Zingiber officinale