EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF METHANOLIC EXTRACT OF CINNAMON BARK AND DILL SEEDS AGAINST SOME FOOD-BORNE PATHOGENIC BACTERIA | ||||
| Sinai Journal of Applied Sciences | ||||
| Article 6, Volume 4, Issue 3, December 2015, Page 221-228 PDF (856.14 K) | ||||
| DOI: 10.21608/sinjas.2015.78590 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Marwa M. El-Shreef; Magdy R. Shahien1; Atif M. AbouEl-Nour2; Mamdouh M.K. Metwally  3
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| 1Dept. Technol. Food and Dairy Sci., Fac. Environ. Agric. Sci., Suez Canal Univ., Arish, Egypt. | ||||
| 2Dept. Dairy, Fac. Agric., Suez Canal Univ., Ismailia, Egypt. | ||||
| 3Dept. Technol. Food and Dairy, Fac. Environ. Agric. Sci., Suez Canal Univ., Arish, Egypt. | ||||
| Abstract | ||||
| This study was carried out to evaluate the susceptibility of some food-borne pathogens bacteria (two Gram-positive including Staphylococcus aureus ATCC 29213, Staphylococcus epidermidis ATCC 12228 and two Gram-negative including Escherichia coli ATCC 25922, Salmonella typhimurium ATCC 14028) to cinnamon and dill methanolic extracts by using an agar well diffusion method. The antimicrobial activity of cinnamon and dill extracts against the four microbial species was assessed by the presence or absence of inhibition zone. Also, the minimum inhibitory concentration (MIC) of cinnamon extracts on these four pathoginic bacteria at different concentrations were determined. Staph. epidermidis and Staph. aureus werefound to be extremely sensitive to cinnamon extract withan inhibition zone diameter (IZD) of (32.25mm) and(20.03 mm) respectively, followed by E. coli and Salmonella typhimurium were found to be partially sensitive to the test extract with an IZD of 14.85 and 13.65 mm, respectively. Dill extract showed less effective when compared with cinnamon extract. | ||||
| Keywords | ||||
| Cinnamon; dill methanolic extracts; Pathogenic bacteria; antibacterial effect; Minimum inhibitory concentration (MIC) | ||||
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