Antimicrobial activities of extract of four l ocal spices on bacteria isolated from raw meat sold in Abraka, Delta State, Nigeria

Abstract

Antimicrobial effect ofethanolic extraacts of nutmeg (Myristica fragrans), African Ethiopian pepper, (Xylopia
aetiopica) ginger (Zingber officinalle) and garlic on micro organisms isolated from raw meat was
investigated. The extracts were ap plied at concentrations of 5.00, 10.00, 15.00 and 20.00mg/mL. The
microorganisms tested were Escheerichia coli, Pseudomonas pneumoniae, Bacilllus cereus, Klebsiella
aerogenes, Staphylococcus aureus, Salmonella typhi and Enterobacter sp. Effect of the spices’ extracts on
the growth of the organisms as meeasured by zones of inhibition, showed varyinng degrees of growth
inhibition. Klebsiella aerogenes showed the least sensitivity while Salmonella typhhi 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 o n 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/mLL. The minimum bactericidal concentrations rangge 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 off control of meat deterioration that may be due these microorganisms.