Effect of Botanical Drink against Food Related Pathogenic Bacteria

Norsyazira, Kadri (2018) Effect of Botanical Drink against Food Related Pathogenic Bacteria. [Final Year Project Report] (Unpublished)

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Abstract

The demand of healthy products that are free from chemicals and preservatives has led to the production of botanical drinks. The botanical drinks or natural products have been claimed to give many health benefits to the consumers. However, the evidence of botanical drinks that give an effect to the growth of the bacteria has yet to be ascertained. Botanical drinks that been use for this study consist of lemon juice, garlic, ginger, apple cider vinegar and honey. Methods that had been used for this study are the antibacterial activity assay and the minimum inhibitory concentration (MIC) by using the disc diffusion method on the Brain Heart Infusion (BHI) agar. The bacteria that been tested were gram positive bacterium, Staphylococcus aureus, and gram negative bacteria, Escherichia coli and Salmonella typhii. Apple cider vinegar shows the largest inhibition zone for the materials when tested on the gram positive and gram negative bacteria. The commercial botanical drink that has the largest inhibition zone is lhsan. The botanical drinks are 75% effective against the food-related pathogenic bacteria. However, the individual materials showed bigger inhibition zone compared to the botanical drinks. This study gives confidence to the consumer regarding the benefits of the botanical drinks. Consumer can rely on botanical drinks and the individual materials compared to the medicine.

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