Evaluation of antimicrobial properties of clove extract, cinnamon extract and acetic acid against Salmonella enteritidis and Shigella flexneri and determining its synergistic effects

Subject Areas :

atefeh bozorgi ¹ , mehdi sharifi ²

1 - microbiology, babol azad university
2 - agriculture chalos azad university

Received: 2024-05-11 Accepted : 2024-12-12 Published : 2025-01-11

Keywords: Key words: Salmonella enteritidis, Shigella flexneri, cinnamon, cloves, acetic acid,

Abstract :

Introduction: The medicinal plants to treat various diseases has been of interest since the past, among which infectious diseases have been of great importance. The purpose of this study was to investigate the antimicrobial properties of clove plant extract and cinnamon extract and acetic acid on two types of human infectious microorganisms, including Salmonella enteritidis and Shigella flexneri. Methods: clove extract, cinnamon extract and acetic acid were prepared with different concentration percentages and were evaluated in 18 different treatment groups. Antimicrobial properties studied in these treatment groups against Salmonella enteritidis and Shigella flexneri. Results: Cinnamon extract at 39.06 mg/ml and 30.42 mg/ml inhibited the growth of Salmonella enteritidis and Shigella flexneri, respectively. Clove extract at a concentration of 15.21 mg/ml and 7.61 mg/ml inhibited the growth of Salmonella enteritidis and Shigella flexneri, respectively. Acetic acid at a concentration of 3.82 mg/ml and 1.71 mg/ml inhibited the growth of Salmonella enteritidis and Shigella flexneri, respectively. Conclusion: The results of the study showed that acetic acid, clove extract and cinnamon extract were superior against Salmonella enteritidis and Shigella flexneri respectively. It was also found that the combined use of these three antimicrobial substances did not increase the antimicrobial power in all cases and showed additive or antagonistic effects in some cases. According to the results of this research, the best type of combination with maximum efficiency can be considered according to the nature of the food.

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