In vitro study demonstrates antibacterial efficacy of clove, ginger, and garlic extracts against abattoir isolates, suggesting natural alternatives for pathogen control.
Key Points
To evaluate the antibacterial efficacy of aqueous and ethanolic extracts of garlic, cloves, and ginger against antibiotic-resistant bacteria isolated from abattoir dressing water.
Isolated and identified bacterial strains from abattoir dressing water using selective media (Nutrient, MacConkey, and TCBS agar) and molecular sequencing.
Assessed the antibacterial activity and minimum inhibitory concentration (MIC) of aqueous and ethanolic extracts of cloves, ginger, and garlic via disk diffusion assays.
Identified prominent isolates including Staphylococcus ureilyticus (27%), Proteus terrae (23%), Staphylococcus arlettae (20%), Micrococcus aloeverae (20%), and Myroides odoratimimus (10%).
Ethanolic clove extract produced the largest zones of inhibition (10–23 cm), followed by ginger (9–15 cm) and garlic (6–8 cm) against tested resistant isolates.