摘要：This study was aimed to find a less expensive more effective natural source of non-toxic chemicals (common salt, citric acid, and acetic acid), raw extract of commonly used spices, and antibacterialsolution including water, methanolic, and acetonic extract of mustard, mint, cinnamon, coriander. ginger, garlic and black pepper against five different strains of E. coli. Edible plant extracts were prepared by using the Buchi extraction technique. The assessment of antibacterial activity of edible plant extracts against five different strains of E. coli was carried out by disc diffiusion method. Identification of minimum inhibitory concentration of extracts was done by using the method of broth microdilution. Antibacterial activity of raw extracts was potentially effective with variable efficiency against different strains of E. coli as compared to methanolic, acetonic, and water extracts of seven edible plant spices. Garlic was in maximum activity against ATCC8739 as compared to other strains of having 29mm of inhibitory zone diameter with MIC of 3mg/ml. Citric acid, acetic acid, and common salt at 2.5% concentration were more effective to 178VB and ATCC8739. Combined treatment effects of garlic, cinnamon, ginger, and mustard raw extract with 5ml concentration of 2% acetic acid, citric acid, and 1.5% NaCI were effectively reduced E. coli count to zero while fecal coliforms bacteria decreased in the count to less than three when applied directly on vegetables. This study shows promising prove of therapeutic activity at the domestic and market-level with the combined effect of plant extracts and non-toxic chemical preservatives for risk management of food born pathogenic strains of E. coli.
关键词：E coli;Raw extracts;Solvent extracts;Nontoxic chemicals;MIC;Buchi extraction system
