000			01576nam a22001817a 4500
003			OSt
005			20250404104311.0
008			250404b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aEspiritu, Michael Angelo C.
245			_aIn vitro antimicrobial efficacy of crude capsaicin extract ground hot pepper (capsicum frutecens l.) against salmonella enteritidis/ _cMichael Angelo C. Espiritu
260			_aBayombong: _bNueva Vizcaya State University, _c2011.
300			_axv, 40 leaves _billustrations, photos ; _c28 cm.
500			_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.
500			_aThesis (Doctor of Veterinary Medicine
504			_aIncludes appendices and bibliographical references.
942			_2ddc _cU _n0
999			_c844 _d844