Investigation of antibacterial effects of garlic (Allium sativum), mint (Menthe spp.) and onion (Allium cepa) herbal extracts on Escherichia coli isolated from broiler chickens

摘要

This study was done to determine minimum inhibitory concentration (MIC) of the aqueous extracts of garlic (Allium sativum), mint (Menthe?spp.) and onion (Allium cepa) in?in vitro?conditions against the?Escherichia coli?isolated from broiler chickens.?E. coli?was isolated from the infected tissues of the chickens which were suspected of?Colibacillus?infection. In this study, distilled water, phenol phenicol and floxacin antibiotics were used as control.?E. coli?was sensitive to antibiotics, but distilled water had no inhibitory effect on the activity of?E. coli. In this experiment, each of the aqueous extracts was prepared by using distilled water in 6 concentrations: 0.5, 1, 2.5, 5, 10 and 20%, and was poured into the cavities?innutrient agar medium, and then the plates were kept in incubator at 37°C for 24 h. The results indicated that MIC of the garlic aqueous extract was 5%, but?E. coli?was resistant to the aqueous extracts of onion and mint.