Antibacterial Activity of Ethanolic Extracts of Terminalia coriacea (Roxb.) Wight and Arn. Leaves against Foodborne Pathogens

Abstract

Pathogens spread on food items during the stages of storage, transit and processing. Thus, the eradication of these microorganisms holds significant importance. Ethanolic extract of Terminalia coriacea was used against Escherichia coli NCIM2134, Pseudomonas  aeroginosa NCIM2037, Klebsiella pneumonia NCIM2706, Bacillus subtilis NCIM2920, Staphylococcus aureus NCIM5345 and  Staphylococcus epidermidis NCIM5755 by disk diffusion and microdilution methods to evaluate the antibacterial activity. The ethanolic  extract of Terminalia coriacea (Roxb.) leaves gave significant activity against all tested species of bacteria, which was compared to the  standard disinfectant of 0.1% of commercial chlorhexidine. The inhibitions zones ranged from 6.45 ± 0.82 to 9.52 ± 0.30 for different  bacterial strains. The minimum inhibitory concentration (MIC) was observed, ranging from 0.73 mg/mL to 1.35 mg/mL and the  minimum bactericidal concentration (MBC) was observed, ranging from 0.73 mg/mL to 2.50 mg/mL. Based on the obtained results, it is  suggested that the T. coriacea demonstrates antimicrobial properties against both Gram-positive and Gram-negative bacterial  strains commonly encountered in food products. This plant extract can be further developed for the sanitizing of food items.