Investigation of antibacterial effects of garlic (Allium sativum), mint (Menthe spp.) and onion (Allium cepa) herbal extracts on Escherichia coli isolated from broiler chickens

Abstract

This study was done to determine minimum inhibitory concentration (MIC) of the aqueous extracts of garlic (Allium sativum), mint (Menthe spp.) and onion (Allium cepa) in in vitro conditions against the Escherichia coli isolated from broiler chickens. E. coli was isolated from the infected tissues of the chickens which were suspected of Colibacillus infection. In this study, distilled water, phenol phenicol and floxacin antibiotics were used as control. E. coli was sensitive to antibiotics, but distilled water had no inhibitory effect on the activity of E. coli. In this experiment, each of the aqueous extracts was prepared by using distilled water in 6 concentrations: 0.5, 1, 2.5, 5, 10 and 20%, and was poured into the cavities in nutrient agar medium, and then the plates were kept in incubator at 37°C for 24 h. The results indicated that MIC of the garlic aqueous extract was 5%, but E. coli was resistant to the aqueous extracts of onion and mint.

Effect of dietary supplementation of garlic powder and phenyl acetic acid on productive performance, blood haematology, immunity and antioxidant status of broiler chickens

“…Garlic (Allium sativum) has a lot of beneficial bioactive sub stances [6]. In a study, Ziarlarimi et al [7] stated that garlic powder (GP) included many organosulfur compounds such as allicin, alliin, ajoene, diallylsulfide, dithiin, and Sallylcys teine, so that garlic as a natural plantderived feed additives may be successfully used to improve broiler growth. Further, garlic has been widely used as feed additives or growth pro moter substance since antiquity [8] and it has been also identified as a medicinal plant in prevention and treatment of many heart, intestinal and metabolic diseases, such as atherosclerosis, thrombosis, dementia, cancer, and diabetes [9].…”

Blood Biochemical and Immunological Responses to Garlic Oil Administration in Growing Rabbits Diet

“…The majority of essential oils involves mixtures of phenolics and polyphenols, terpenoids, saponines, quinine, esters, flavone, flavonoids, tannins, alkaloids and nonvoltiles residues; however their concentration is variable. These compounds have many benefical effects as antimicrobial, digestive system, enzyme stimulators antioxidants, anticoccidail and forimprove utilization of nutrients by enhancing digestion, absorption and liver function (Ziarlarimi et al, 2011). Garlic (Allium sativum) is known worldwide as spice and herbal medicine for preventing a variety of diseases ranging from infection to cardic diseases.…”

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

“…Natural chemical compounds originated from plants are generally believed to be more acceptable and less hazardous than chemically synthesized compounds and have huge potential for the application of food preservation and disease control agent. Understanding of plant biochemistry, physiology and chemistry of natural products have shown that the secondary metabolites may be used to control infectious organisms to overcome the problems associated with synthetic chemicals and chemical preservatives (Ahmad et al 2011). One of such method involves the use of plant derived products such as plant essential oils and other components that has antimicrobial effect.…”