Abstract

ANTIBACTERIAL ACTIVITY OF GINGER (ZINGIBER OFFICINALE) AND HONEY ON ESCHERICHIA COLI.

*Dr. Kapadnis Kailas H.

Abstract

Most agents used by humans in the treatment of diseases are of plant origin. Escherichia coli helps in preventing the entry of pathogenic microorganisms. E. coli are non-pathogenic in normal conditions, but if present in excess, will become causative agent of various diseases like urinary tract infection, diarrhea, vomiting etc. Herbs and spices are used in Indian recipes as they impart aroma and flavor to it. when these plant products are used as ingredients of food, the effectiveness of extracts using organic solvents should not be a criterion. In the present study, frequently used herbs and spices are selected; their extracts are made using distilled water and tested for its antimicrobial effect against E. coli. The antibacterial effect of various herbs and spices were evaluated using various methods. All the herbs and spices tested were able to inhibit E. coli growth, but Thyme (herb) and Turmeric (spice) were found to be most effective against E. coli. Ginger (Zingiber officinal) and honey were chosen to examine their effects on the bacteria E Coli. To obtain an extract from the spices, an aqueous extraction method combined with filtration was used. The extracted compounds were applied to the bacteria through the paper disk diffusion method.

Keywords: Honey, Ginger, antibacterial activity, Wound healing, Medicinal property.