Incidence of staphylococcus spp and some members of enterobacteriaceae family and their susceptibilty to leaf extracts of Momordica balsamina (balsam apple)
Study was carried out on the incidence of Staphylococcus spp. and some members of the family Enterobacteriaceae family, in lettuce and cabbage. And their susceptibility to Momordica balsamina leaf extracts. Forty samples each of lettuce and cabbage were analyzed. Salmonella species were isolated from 32 (80%) lettuce and 30 (75%) cabbage samples. Staphylococcus species were isolated from all the lettuce and cabbage samples. Only three (7.5%) of the lettuce samples yielded Shigella species, and none from cabbage. Escherichia coli was isolated from 5 (12.5%) lettuce and 6 (15%) cabbage samples. E. coli 0157:H7 was not detected in any of the samples. All the isolates were tested for susceptibility to the methanol, ethanol and aqueous leaf extracts of M. balsamina using disc diffusion method Disc concentrations of 1.0, 10, 100, 1000, 2000, and 3000μg/disc were prepared from the leaf ectracts of M. balsamina Highest activity was recorded with ethanolic extracts on Shigella spp and E. coli with zone diameter of inhibition of 14mm and 13mm respectively. Other extracts were active against the test organisms with varying degree of inhibition, while some were not active. The susceptibility of Staphylocuccus species to the extracts was insignificant and seemed to be the most resistant bacteria among the text organisms. The study therefore stresses the need to sanitize vegetables adequately before consumption.