Antimicrobial resistance profile and antibacterial activity of ginger and garlic extract on diary isolated E. coli And Salmonella typhii

Abstract

This study investigated the in vitro comparative assessment of antibacterial activity of ginger (Zingiber officinale) and garlic (Allium sativum). Four different extracts were prepared (ethanol, n-hexane, ethanol + waters, aqueous extracts) of ginger and garlic to determine the antibacterial action against rising spates of resistance to Escherichia coli and Salmonella spp. which were isolates from raw milk of cattle using disc diffusion method. The bacterial strains used was identified and characterized by standard bacteriological method (colonial morphology, biochemistry), PCR and Sanger Sequencing Techniques (molecular). Both garlic and ginger were identified at FRIN in Ibadan and then concentrated at Department of Pharmaceutical Chemistry, University of Ibadan. The extracts of both ginger and garlic showed remarkable resistance against both organisms with no inhibitory zone while the synthetic antibiotic used as control (Chloramphenicol) was sensitive against the two test microorganisms. The result obtained was subjected to statistical ANOVA at P≥ 0.05 level of significance. Although both plants have been reported to have anti-bacterial properties but this study contrasted this assertions making its recommendation as plants of choice in ameliorating bacterial infection as a cause for re-examination.