In vitro antimicrobial efficacy of crude capsaicin extract ground hot pepper (capsicum frutecens l.) against salmonella enteritidis/ Michael Angelo C. Espiritu
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TextPublication details: Bayombong: Nueva Vizcaya State University, 2011.Description: xv, 40 leaves illustrations, photos ; 28 cm
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Undergraduate Research | Nueva Vizcaya State University - Bayombong Campus General Reference Section | U (DVM) ES77i 2011 (Browse shelf(Opens below)) | Not for loan | U433 |
Three concentrations (25, 50 and 100%) of crude capsaicin extract were tested for in vitro antimicrobial efficacy again salmonella enteritidis with the following objectives: (1) compare the in vitro antimicrobial efficacy of various concentrations of crude capsaicin extract against a commercial antibiotic preparation and virgin coconut oil in the control salmonella enteritidis and (2) identify and evaluate the most effective concentration of crude capsaicin extract against salmonella enteritidis cultured in vitro.
Zone of inhibition of S. enteritidis was slightly affected at 100% capsaicin crude extract (CCE) concentration within 48-hours duration. Zone of inhibition was significantly restricted to be commercial antibiotic positive control treatment with the same duration. This showed that S. enteritidis are not susceptible to crude capsaicin extract as an anti-microbial.
Thesis (Doctor of Veterinary Medicine
Includes appendices and bibliographical references.
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