Antibacterial action of vegetable extracts on the growth of pathogenic bacteria

Abstract

Abstract Under controlled conditions, extracts of garlic, onion, turnip, green peppers and radishes were used to inhibit Escherichia coli, Salmonella typhosa, Shigella dysentriae and Staphylococcus aureus , which are all pathogenic bacteria. It was found that 1–4% by vol. of garlic extract completely inhibited the growth of all the bacteria used. 4% by vol. of onion extract completely inhibited the growth of both Shigella dysentriae and Staphylococcus aureus at 10 –6 dilution. Salmonella typhosa and E. coli were not completely inhibited; the inhibition was 48·3% for E. coli and 95·3% for Salmonella typhosa. At 10 –4 bacterial dilution, onion extract decreased the colony number substantially in all four bacteria. 4% extracts from turnip, green peppers and radishes did not show a definite antibacterial action against any bacterium at the given dilutions. On the contrary some growth stimulating activity of these extracts on some bacteria was observed.