Observation of Moringa oleifera (Malunggay) Leafstalk for Inhibitory Microbial Activity against Salmonella Typhimurium

Abstract

Innovations utilizing chemical preservatives in the prevention of food spoilage caused by bacteria have negative impacts on human health. Some cases of foodborne illnesses are caused by Salmonella, a pathogen that gets into the human body via ingestion of food and fluids. The common serovar of Salmonella in pigs, pork and humans is the Salmonella typhimurium. Scientific studies have investigated on the use of plant extracts to control food poisoning diseases. For this purpose, the plant extract from Moringa oleifera leaf stalk (Moringaceae), a part of the plant that is often discarded is used to observe for its inhibitory effect against Salmonella tryphimurium using Mueller-Hinton agar (MHA) for disc diffusion technique. The antibiotic, Amikacin 30 μg was used as a positive control. The samples, Moringa oleifera leaf stalk (Moringaceae) extract 100 % and 50 % produced complete inhibitory activity with mild reactivity and a total mean zone of inhibition of 10 mm against Salmonella tryphimurium. On the other hand, the positive control Amikacin 30 μg produced complete inhibitory activity with severe reactivity and a total mean zone of inhibition of 16.22 mm. The negative control showed no inhibitory activity and no reactivity against Salmonella tryphimurium. The inhibitory activity of Moringa oleifera leaf stalk (Moringaceae) extract was comparable to the positive control Amikacin 30 μg wherein both had a clarity scale of 0 as shown by the zone of complete inhibition against the test organism. In brief, Moringa oleifera leaf stalks showed potential inhibitory microbial activity against Salmonella tryphimurium. It can be further used in the control of Salmonella in the Feed Manufacturing Environment.