Survey on Antagonistic Effect of Aqueous and Alcoholic Extracts of Spinacia Oleracea L (variety Mashhad) on food borne Pathogens using optical density

The objective of this study was to evaluate the antibacterial effect of aqueous and alcoholic extracts of spinach (variety Mashhad) on pathogenic bacteria Staphylococcus aureus ATCC25923, Escherichia coli ATCC2592 and, Listeria innocua ATCC33090. The susceptibility of the bacteria according to disc diffusion, MIC and MBC using broth micro dilution method were determined. According to disc diffusion method the most resistance was observed by gram positive bacteria (Listeria innocua, Staphylococcus aureus) where as, the most sensitivity was observed by Escherichia coli. Also, the results of MIC showed that the rang of MIC for the aqueous extract of Spinach (varieties Mashhad)were between 46000 to 54680 PPM, 48000 to 54680 PPM and 28000 to 54680 PPM on Listeria innocua, Staphylococcus aureus and Escherichia coli respectively. Meanwhile, this range for the alcoholic extract was equal (41580 to 10393 PPM), on Listeria innocua, Staphylococcus aureus and Escherichia coli. The both of aqueous and alcoholic extract of Spinach (variety Mashhad) had antimicrobial properties. But, alcoholic extract of spinach (variety Mashhad) had more antibacterial effect than aqueous extract.

Keywords:

Spinach extract , MBC , MIC