This investigation was designed to throw light on the microbial status and antimicrobial activities of some different herbal mixtures. Four samples were purchased from local hawkers. Microbiological analysis was carried out to detect and enumerate of microorganisms present in the herbal mixtures using standard methods. Also, organisms were investigated for their resistance and susceptibility to antibiotics. A total of 22 organisms were isolated out of which the family Enterobacteriaceae was the highest bacteria isolated from the herbal mixture samples (Klebsiella spp, Proteus vulgaris, Serratia ficaria and Escherichia coli with the percentage frequency occurrence of 13.5%, 4.5%, 4.5% and 4.5% respectively) giving a total frequency occurrence of 27%. Bacillus was the second highest bacteria isolated from the herbal mixtures with percentage occurrence of 18.1%. The two strains of Staphylocococci isolated in the examined herbal products were resistant to penicillin, tetracycline, erythromicin and ampicilin. The Gram-positive bacteria were more sensitive than the Gram-negative bacteria. All the gram positive cocci isolated were resistant to the β-lactam antibiotics. It can be concluded that spices and medicinal plants are of high risk potential and therefore, more studies are necessary to find methods of decontamination.
TABLE OF CONTENT
CHAPTER ONE
1.0. Introduction
1.1. Background of study
1.2. Definition of Herbal mixture
1.3. Uses of Herbal mixture
1.4. Classification of Herbal mixture
1.5. Aims and Objectives
CHAPTER TWO
2.1 . Literature review
2.2. Quality control of Herbal Mixture
2.3. Toxicity of Herbal Drugs
2.4. Marker compounds of Herbal preparation
CHAPTER THREE
3.0. Methodology
3.1. Sample collection
3.2. Sample preparation
3.3. Preparation of culture media
3.4. Sterilization and aseptic techniques
3.5. Preparation of serial dilution
3.6. Culturing
3.7. Isolation of pure culture
3.8. Biochemical test, Morphological and staining reaction
• Gram staining
• Methyl red test
• Voges Proskauer test
• Starch hydrolysis test
• Indole production test
• Sugar fermentation test
• Oxidase
• Catalase
• Citrate utilization test
3.9. Antibiotic sensitivity (antimicrobial) test
CHAPTER FOUR
Results
CHAPTER FIVE
5.1. Discussion
5.2. Conclusion
References
