ASSESSMENT OF THE ANTIMICROBIAL POTENTIAL OF GARLIC AGAINST FOODBORNE PATHOGENS AND SPOILAGE ORGANISMS ISOLATED FROM YOGHURT
Abstract
This study was carried out firstly, to isolates pathogens that contaminate yoghurt. and
then to test the antibacterial potency of ageous and methanol extract of garlic, against
this pathogens .Psuedomonas sp, Staphylococcus aureus and E coli where isolated
from the commercial yoghurt purchased with in Calabar metropolis. preliminary
phytochemical screening revealed the present of Tannin, saponin ,flavonoid, Alkaloid,
and glycoside in the garlic. th potency of the extract against the test isolate was done
using agar disc diffusion. but the ageous and methanol extract of garlic was observed
to be more potent against Escherichia Coli with maximum zone of growth inhibition
of 21.5mm at200mg/ml and 24.0mm at200mg/ml .the minimum inhibitory
concerntration [MIC]of the ageous and methanol extract of garlic against E . coli was
100mg/ml and 50mg/ml respectively. higher minimum bactericide concerntration
[MBC] of 300mg/ml was observed against Psuedomonas with aqeous extract and
250mg/ml with the methanol extract ,the MBC for both the ageous and methanol
extract was 200mg/ml with the methanol extract .the MBC 300mg/ml was observed
against S. aureus for the ageous extract and 200mg/ml for the methanol extract.
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