Abstract
Colocasia esculenta L. which is popularly known in Malaysia as ‘‘keladi’’ has extensive traditional uses for certain of the plant part such as the leaves, corm and stem. An earlier study has reported on the analysis of its pharmacological properties such as antiinflammatory and antibacterial activity. This study aimed to determine the antibacterial activity of C. esculenta L. leaves extracts against Staphylococcus aureus ATCC 29737 and Vibrio parahaemolyticus ATCC 17802 and its effect on the microbial population of sardine. The extract was tested for antibacterial activity against S. aureus and V. parahaemolyticus in term of disc diffusion assay (DDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and killing time curve by using Clinical and Laboratory Standard Institute (CLSI) methods. DDA assay of the extract resulted in 8.40±0.10 mm and 8.20±0.16 mm of inhibition zone of the extract on S. aureus and V. parahaemolyticus, respectively. The extract can inhibit the growth of S. aureus and V. parahaemolyticus with MICs values of 1.25±0.00 and 0.31±0.00 mg/mL and can kill the bacteria with MBCs values of 2.50±0.00 and 0.63±0.00 mg/mL, respectively. The killing time analyses showed that the S. aureus and V. parahaemolyticus can be killed completely for 4 hrs at 2 × MIC (25.0 mg/mL) and 2 × MIC (6.25 mg/mL), respectively. Application of the extract on sardine samples shows significant reduction in total plate count (TPC), S. aureus and V. parahaemolyticus count after treated with 5.00% of the extract and stored at 4˚C for 30 mins. Based on the findings, it indicates that C. esculenta L. can be listed as one of the alternatives natural sanitiser or preservative agent to reduce the bacterial loading of raw sardine prior to cooking
Highlights
An illness caused by the consumption of food contaminated with pathogens has a wide economic and public health impact worldwide (Gandhi and Chikindas, 2007)
The study is to determine the antibacterial activity of C. esculenta L. leaves extracts against Staphylococcus aureus ATCC 29737 and Vibrio parahaemolyticus ATCC 17802 in terms of disc diffusion, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and the time -kill assay and to evaluate the effect of ethanolic C. esculenta L. leaves extract on the number of microorganism of raw sardine at different concentration, exposure time and storage temperature
It is proved that the medicinal plant like C. esculenta L. leaves possesses strong antibacterial properties, which very potential to be listed as one of the alternatives natural sanitiser or preservative agent to reduce the bacterial loading of raw sardine prior cooking
Summary
An illness caused by the consumption of food contaminated with pathogens has a wide economic and public health impact worldwide (Gandhi and Chikindas, 2007). Symptoms for foodborne illness include diarrhoea, abdominal pain, vomit, nausea and fever. Microorganisms such as Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, Vibrio parahaemolyticus and Staphylococcus aureus are often reported as causative agents of foodborne diseases. The medicinal plant has the potential as an alternative and safe antibacterial agent for human and environment to reduce the occurrence of food spoilage caused by foodborne pathogens and spoilage microorganisms. C. esculenta L. called “keladi” in Malaysia is one of the potential natural plants that have been traditionally used worldwide as treatment of various ailments, flavouring in cooking and food products. Anti-inflammatory, antibacterial and antifungal activities of C. esculenta L. was proven by several researchers which have contributed to its medicinal value and potential in the treatment of foodborne. The study is to determine the antibacterial activity of C. esculenta L. leaves extracts against Staphylococcus aureus ATCC 29737 and Vibrio parahaemolyticus ATCC 17802 in terms of disc diffusion, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and the time -kill assay and to evaluate the effect of ethanolic C. esculenta L. leaves extract on the number of microorganism of raw sardine at different concentration, exposure time and storage temperature
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