Screening Antibacterial Activity of Vinegar & Olive Oil on Enteric Bacteria

Abstract

Food-borne infection is the health problem related to food borne diseases. The majority of reported food-borne disease outbreak was caused by pathogenic bacteria. The important handling & uncooked or raw foods are risk of contamination which is unfit for human consumption & leads to food-borne infection. In the present study, the antimicrobial activity of olive oil & vinegar has been suggested that both the natural preservatives were effective & shown effective bacterial reduction & used as an inhibitors of food-borne pathogens. In this study we screened the chicken meat samples. The isolated micro-organisms were E. coli, Klebsiella, Salmonella & Shigella. Further antimicrobial activity of olive oil & vinegar were screened against these micro-organisms from our findings, it’s suggested that both the natural preservatives were effective & shown effective bacterial reduction & used as a inhibitors of food-borne pathogens. The growth of bacterial isolates was inhibited by vinegar. The vinegar & olive oil both exhibited a broad range of antimicrobial activity tested by agar-well diffusion methods & zone of inhibitions (mm) were then measured. Antibiotics sensitivity test against these microbial isolates compared with Gentamicin, Nalidixic acid & Chloramphenicol. These compounds therefore possess potential to be used as food bio-preservatives.