The antimicrobial activity of green tea extract against the major food born bacteria
Hadi Mohebalian and
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Hadi Mohebalian: Department of pathobiology, Faculty of veterinary medicine, Ferdowsi university of Mashhad, Mashhad, Iran
Soodabeh Alizadeh: Department of pathobiology, Faculty of veterinary medicine, Ferdowsi university of Mashhad, Mashhad, Iran
Journal of Advances in Health and Medical Sciences, 2016, vol. 2, issue 2, 54-60
Food poisoning and infectious diseases caused by food borne bacteria are worldwide concernand can also be fatal. Green tea exhibits antibacterial effects against a wide range of bacteria.The objective of this studywas to determine the antibacterial effect of different concentrations ofgreen tea extract against some of the major food borne bacteria. Antibacterial activities of different concentrations of alcoholic and aqueous green tea extract were evaluated against Staphylococcus aureus, E.coli, Kelebsiella pneumonia and Pseudomonas spp. by the disk diffusion method and the Minimum Inhibitory Concentration (MIC) assay. The inhibition zones of aqueous extract (concentration 20 µl) was 14, 15, 15, 17 mm for pseudomonas, E.coli, K.pneumoniaand S.aureusrespectively and inhibition zones of alcoholic extract (concentration 20 ,28µl) was 16, 21, 15,1 9 mm for pseudomonas, E.coli, Kelebsiellaand S.aureusrespectively. The most zone of inhibition was observed against S.aureusand pseudomonas has a least inhibition zone. Ethanolic extract of green tea was more effective as compared to aqueous extract. Green tea extract showed good activity against food borne bacteria and Our results suggest thatthis plant has major antibacterial activity against these bacteria comparable with standard antibiotic. This characteristic of green tea may be related to its polyphenolic Components.
Keywords: Food borne bacteria; Green tea; Minimum inhibitory concentration (MIC) (search for similar items in EconPapers)
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