DOI: 10.36347/sjams.2013.v01i06.0027

Pages: 774-777

Aim of this study was to evaluate the antibacterial activity of aqueous extract, oil extract, chloroform extract and alcohol extract obtained form leaves of Ocimum sanctum against four food borne microbial pathogens, Salmonella enteritica, Vibrio parahaemolyticus, Escherichia coli and Listeria monocytogenes. In general, extracts obtained by all extraction methods showed antimicrobial activity against all tested microorganisms. Lowest and highest antibacterial activity was shown by aqueous extraction and chloroform extraction of residue obtained after aqueous extraction. Highest antibacterial activity was shown by chloroform extraction of residue obtained after aqueous extraction against Salmonella enteritica. Listeria monocytogenes was found to be the most resistant organism to all types of extracts. Higher antibacterial activity was shown against gram negative bacteria compared to gram positive bacteria tested. Acording to the results of the study, chloroform extraction was found to be the best extraction method to extract phytochemicals from Ocimum leaves. In conclusion, Ocimum extracts found to be containing chemical compounds useful in food preservation and development of drugs against food borne microbial pathogens.