African Journal of
Plant Science

  • Abbreviation: Afr. J. Plant Sci.
  • Language: English
  • ISSN: 1996-0824
  • DOI: 10.5897/AJPS
  • Start Year: 2007
  • Published Articles: 737

Full Length Research Paper

Effects of food spices on Gram-negative food indicator bacteria from some Nigerian ethnic fermented plant food condiments

Adenike  A. O. Ogunshe1*, Zibi M. Johnny2 and Amala O. Arinze2      
1Applied Microbiology and Infectious Diseases Unit, Department of Microbiology, Faculty of Science, University of Ibadan, Ibadan, Nigeria. 2Department of Botany and Microbiology, Faculty of Science, University of Ibadan, Ibadan, Nigeria.  
Email: [email protected]

  •  Accepted: 11 October 2011
  •  Published: 06 January 2012


Varied but multiple antibiotic resistance rates were exhibited by all the foodborne indicator bacterial species, CitrobacterEscherichia coliEnterobacterKlebsiella,Morganella morganiiSalmonellaShigellaPseudomonas isolated from four most-popular Nigerian indigenous fermented plant food condiments ogiriiruokpehe andugba. The generally most-resisted antibiotics (discs) were tetracycline (44.0 - 63.0%), cotrimoxazole (56.0 - 70.3%), nalidixic acid (28.0 - 74.1%), amoxicillin (28.0 - 88.9%) and augmentin (16.0 - 94.4%), while the least resisted antibiotics were ofloxacillin (0.0% - 1.85%) and gentamicin (4.0 - 16.7%). Antibacterial activities of crude extracts of local spices and essential oils of plant origin, as well as carvone, lactic and acetic acids on the multiple antibiotic resistant Gram-negative foodborne bacterial species were determined using modified agar well-diffusion assay. Crude extracts of Eugeniaaromatica (92.0%) and Allium sativum (72.0%) were maximally inhibitory; lactic (44.4%) and acetic (46.3%) acids were moderately inhibitory but essential oils of Eugeniauniflora (24.0%), Ageratum conyzoides (16.7%) and Chrsophylum albidium juice (13.0%) were minimally inhibitory in vitro, indicating that crude extracts of E. aromaticaand A. sativum can serve as easily prepared, non-chemical, plant-based, adjunct preservatives of fermented condiments both domestically and industrially, even by the traditional producers of the indigenous and similar condiments.


Key words: Cottage food production, essential oils, food safety, food processing, multiple antibiotic resistance, Nigerian indigenous fermented foods, plant foods.