Antibacterial activity of extracts of Citrus, Allium and Punica against food borne spoilage

The aim of the current study is to isolate the bacteria from the spoiled food, identify them on the basis of their morphology and properties & then check their inhibition from the plant extracts prepared from three plants namely Citrus limon, Allium sativum & Punica granatum. Food Poisoning is an illness which can be fatal to the one who consumes spoiled food & can also have serious consequences. The toxins produced by the microbes affect the host even after the microbes are dead. On the basis of morphology cocci & rod were present in the samples. Both gram positive & negative bacteria were identified along with some spore forming bacteria. There was a mixed population of aerobes & anaerobes. All the plant extracts showed activity against the microbes but the extract from Punica granatum were the most versatile. The concentration of the plant extracts was found to be 500mg/ml.

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