01522nam a22001577a 4500003000400000005001700004008004100021040000900062100003200071245016500103260005500268300005100323500089200374500004201266504005601308OSt20250404104311.0250404b        |||||||| |||| 00| 0 eng d  cNVSU  aEspiritu, Michael Angelo C.  aIn vitro antimicrobial efficacy of crude capsaicin extract ground hot pepper (capsicum frutecens l.) against salmonella enteritidis/cMichael Angelo C. Espiritu  aBayombong:bNueva Vizcaya State University,c2011.  axv, 40 leavesbillustrations, photos ;c28 cm.  aThree 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.
  aThesis (Doctor of Veterinary Medicine  aIncludes appendices and bibliographical references.