Antibacterial Activity of Thai Seasonings Against Staphylococcus aureus in Aerosol Product
Keywords:
antibacterial activity, Thai seasoning, Staphylococcus aureusAbstract
Staphylococcus aureus is a Gram-positive bacterium and flora presented on human skin. It is also a major human pathogen especially food-borne intoxication pathogen when the bacterium is contaminated from the hands into the intestinal tract by food. The research objective was to create innovative aerosols derived from Thai spices that would inhibit the growth of S. aureus on the hands. Ten types of Thai seasonings, particularly fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), chili (Solanaceae capsicum), garlic (Allium sativum), lemongrass (Cymbopogon citratus), onion (Allium ascalonicum), kaffir lime (Citrus hystrix), ginger (Zingiber officinale), greater galangal (Alpinia galanga), and pepper (Piper nigrum) were studied. Crude extracts of garlic (Allium sativum) bulbs and kaffir lime (Citrus hystrix) showed potential antimicrobial activities. The inhibition zone of extracted garlic and kaffir lime was 15 and 10 mm in diameters to inhibit S. aureus of Thailand Institute of Scientific and Technological Research; TISTR (S. aureus TISTR 1466). Ampicillin disk--10 µg and sterile distilled water were positive and negative control, respectively. The Minimal Inhibitory Concentration--MIC was used via the multiple broth microdilution method. MIC of extracted garlic (A. sativum) and kaffir lime (C. hystrix) were 12.5 and 25 mg/mL. Spread plate technique was estimated for Minimal Bactericidal Concentration--MBC while observing the bacterium with no growth. MBC of extracted garlic and kaffir lime were the same as MIC. Two potential extractions from Thai seasonings could be alternatives for development to use as hand sanitiser spray.
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