The Disinfectant Properties of Suspensions of Herbal Extracts: An Antibacterial Study against Escherichia Coli and Staphylococcus Aureus

Abstract

The herbal disinfection suspensions were tested on microorganisms isolated from the kitchen floor surface using the disc diffusion technique. Three plant extracts were prepared in an aqueous solvent, and their inhibitory zones were determined. Aak, Pomegranate, and dumb cane leaf extract mixture were used for making disinfectant. For E. coli, the plant combination disinfection 1, at a concentration of 1500 µl, revealed 15mm of zones. Maximum zones for disinfectant 2 were recorded at 750 µl, which was 12mm. At 3000 µl concentration, 16 mm zones were observed for disinfectant 3. At 1500 µl concentration, 15 mm of zones were seen for disinfectant 4. Zones of inhibition of S. aureus were reported to be 18 mm and 15 mm at 3000 µl for disinfectants 1 and 2. At 375 µl, 21 mm of zones were found for disinfectant 3. At 3000 µl concentration, 17 mm of zones were observed for disinfectant 4. Comparing E. coli and S. aureus may conclude that S. aureus has more potential inhibitory zones than E. coli. All of the disinfectants showed promising antibacterial activity against surface microorganisms.
 Keywords: Zones of inhibition, Disinfectant, Disk diffusion method, Microbes, Concentration.