Isolation and identification of some bacteria contaminated ground meat and determined the minimal inhibitory and minimal bactericidal concentrations of the Cinnaтотит cassia blume bark powder and their extracts against bacteria.

Authors

Labeeb Ahmed Al-Zubaidi
Norrya Abdul-Hussain Ali
Mahdi Thumad Al-Kaisey

Abstract

Salmonella arizonae and Staphylococcus xylosus wase isolated from locally ground meat, and Inhibition activity of the cinnamon bark powder and (hot watery, ethanolic and oily)extracts was studied against the bacterial cells of Sal. arizonae, Staph. xylosus and the aerobic bacteria, the Minimum Inhibition Concentration (MIC) and the Minimum Bactericidal Concentration (MBC) of oily extract in the tested bacterial isolates was 0.025%, In accordance to the hot watery extract of cinnamon bark, they didn't show inhibition activity against Sal. arizonae in spite of reaching a concentration of a hot watery extract to 50%. Staph. xylosus showed resistance to the activity of the oily and alcoholic extract more than that of Sal. arizonae, and vice-versa regarding to the hot watery extracts and cinnamon bark powder.

Article Type

Article

How to Cite this Article

Al-Zubaidi, Labeeb Ahmed; Ali, Norrya Abdul-Hussain; and Al-Kaisey, Mahdi Thumad (2006) "Isolation and identification of some bacteria contaminated ground meat and determined the minimal inhibitory and minimal bactericidal concentrations of the Cinnaтотит cassia blume bark powder and their extracts against bacteria.," Baghdad Science Journal: Vol. 3: Iss. 3, Article 5.
DOI: https://doi.org/10.21123/bsj.2006.717