ANTI-BACTERIAL EFFICACY OF AQUEOUS TWIGS EXTRACT OF ROSMARINUS OFFICINALIS ON SELECTED FOOD-BORNE PATHOGENIC BACTERIA

This study investigated the antibacterial efficacy of aqueous twig extract of Rosmarinus officinalis against selected food-borne pathogenic bacteria. Food-borne diseases remain a major public health challenge globally due to contamination of food by harmful microorganisms. The increasing resistance of bacteria to conventional antibiotics has stimulated the search for alternative antimicrobial agents from medicinal plants. Rosemary is a medicinal herb known for its therapeutic and antimicrobial properties. Fresh twigs of Rosmarinus officinalis were collected, washed, dried, and processed into aqueous extracts using standard laboratory procedures. The antibacterial activity of the extracts was tested against selected food-borne pathogens including Escherichia coli, Staphylococcus aureus, Salmonella typhi, and Bacillus subtilis using the agar well diffusion method. Zones of inhibition were measured and compared with standard antibiotics. The results revealed that the aqueous twig extract exhibited varying degrees of antibacterial activity against the tested organisms. Staphylococcus aureus showed the highest susceptibility, while Escherichia coli demonstrated moderate resistance. The antibacterial effect increased with extract concentration. The study concluded that aqueous twig extracts of Rosmarinus officinalis possess significant antibacterial properties and may serve as a potential source of natural antimicrobial agents for controlling food-borne pathogens.