Abstract

The aim of the current study is to isolate the bacteria from the spoiled food, identify them on the basis of their morphology and properties & then check their inhibition from the plant extracts prepared from three plants namely Citrus limon, Allium sativum & Punica granatum. Food Poisoning is an illness which can be fatal to the one who consumes spoiled food & can also have serious consequences. The toxins produced by the microbes affect the host even after the microbes are dead. On the basis of morphology cocci & rod were present in the samples. Both gram positive & negative bacteria were identified along with some spore forming bacteria. There was a mixed population of aerobes & anaerobes. All the plant extracts showed activity against the microbes but the extract from Punica granatum were the most versatile. The concentration of the plant extracts was found to be 500mg/ml.

Author(s): Vipul Verma, Rachana Singh*, Rajesh K Tiwari, Navneet Srivastava and Alpika Verma

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