Antimicrobial Activity of Apple Cider Vinegar Treated Selected Vegetables Against Common Food Borne Bacterial Pathogens

Abstract

Vinegar-treated eatables are widely used to improve digestion and are also known for their antimicrobial activity. The evaluated antimicrobial activity of apple cider vinegar (ACV) treated and untreated eatables-ginger (Zingiber officinale), garlic (Allium sativum), onion (Allium cepa), raw papaya (Carica papaya), white radish (Raphanus sativus) and green chilli (Capsicum annum) were analysed against selected common food borne pathogens named Escherichia coli (ATCC8739), Bacillus subtilis, Staphylococcus aureus (ATCC 6539), Shigella flexneri (ATCC 12022), Salmonella typhi (ATCC 14028), Cronobacter sakazakii (ATCC 29544), Vibrio parahaemolyticus (ATCC 17802) and V. cholera (ATCC 3906) using agar well diffusion technique. Different methods for extraction of phytochemicals have been compared. The eatables were soaked in water for 24 hours, then followed by centrifugation which yielded highest number of phytochemicals. All untreated eatables showed high to moderate antimicrobial activities against all test pathogens, while ACV-treated showed higher antimicrobial activities.