Evaluation of antibacterial effects of Onions, methanol extracts and some antibiotics against the number of food born bacteria

Subject Areas : Aquatic Products

yones Anzabi ¹ , Afshin javadi ²

1 - گروه پاتوبیولوژی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.
2 - گروه بهداشت مواد غذائی و آبزیان، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران.

Received: 2015-05-04 Accepted : 2017-01-20 Published : 2017-02-19

Keywords: food, Antibiotic, Antibacterial effect, extracts of methanol, Onions,

Abstract :

In this study, antibacterial effects of methanol extracts of red Onions with the scientific name; Allium cepa L.by the method of determining of MIC and MBC andthen perform antibiotic susceptibility test by the agar disk diffusion method onthe standard strains of some bacteria in terms of food hygiene and were compared with the effects of some antibiotics.Results showed that the highest inhibitory effect was on Yersinia enterocolitica and Clostridium perfrigenes (MIC=62.5µg/mL) and the lowest same effect was on Staphylococcos aureus(MIC=500µg/mL).As well as the most bactericidal effect was on Yersinia enterocolitica (MBC=62.5µg/mL) and the lowest same effect was on Staphylococcos aureus (MBC=1000µg/mL).Also the results ofantibiogram tests indicated that the onions, methanol extracts have optimum antibacterial effect to the effects of the Vancomycin and Nalidixic acid as standard antibiotics and the greatest impact of this terms submitted on Clostridium perfrigenes(gram-positive bacteria) and Yersinia enterocolitica(gram-negative bacteria) thatstatistically; in the range of p