Food & Nutrition

Arab Journal of Food & Nutrition
generally the same trend in inhibiting the growth and sporulation of the bacteria. A.
cepa extracts were inferior in their effect on the inhibition of the growth, sporulation
and enterotoxin production.
Aqueous and ethanol extracts of S. officinalis, R. officinalis and O. syriacum
retained their activity against growth and sporulation of C. perfringens after 72 hrs at
different temperatures ranging from 25ºC to 55ºC. However, the MIC of aqueous and
ethanol extracts of garlic and onion increased significantly when the extracts were
incubated at 5ºC, 35ºC, 45ºC, and 55ºC compared to 25ºC. These results indicate
gradual loss in the plant extracts activity when temperature increased above 25ºC or
decreased below 5ºC. Aqueous extracts of A. sativum which had been incubated at
55ºC for 24 hrs exhibited more than a three–fold decrease in antimicrobial activity
compared to 25ºC.
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Volume 11, No. 25, 2011
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