Antibacterial activity of cow ghee, urine, and milk on some pathogenic organisms (Escherichia coli and Staphylococcus aureus)

  • S.S. Adamu
  • I.Y. Sajo
Keywords: Cow ghee, Cow urine, Zone of inhibition and Antibacterials


Background: Infectious diseases are the leading cause of death worldwide. Staphylococcus aureus and Escherichia coli are implicated in many infections such as gastroenteritis, urinary tract infections among others. Cowghee and urine are among the most appreciated natural substances known to mankind since ancient times and their medicinal application has been greatly mentioned in depth in Ayurveda. Cow milk is a healthy food, with bio-protective role and is easily digestible.
Aim: This study was aimed at determining the antibacterial activities of Ghee, urine and milk of cow on Escherichia coli and Staphylococcus aureus.
Methodology: Antibacterial activities of varying concentrations of Cow Ghee, urine and milk was determined against E. coli and S. aureus clinical isolates. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were also determined. The dilutions were made using Dimethyl Sulfoxide, while the antibacterial assay was by modified ditch diffusion method. Antibacterial activities were assessed by determination of zones of inhibition (ZI).
Results: The clinical isolates were sensitive mostly at higher concentrations. Cow Ghee yielded zone of inhibition at a least concentration of 50% against S. aureus and 25% concentration against E. coli. While Cow urine produced ZI at least concentration of 50% for both the isolates. Cow milk did not have any activity against the isolates at all concentrations. Cow Ghee has MBC and MIC at 60% and 40% respectively for both of the isolates. For cow urine, the MBC was 80% for S. aureus and 60% for E. coli. while the MIC was 60% for S. aureus and 40% for E. coli.
Conclusion: This showed that cow ghee and cow urine has antibacterial bioactive components and are potential sources of antibacterials. As such the use of cow ghee can also be encourage not only for its organoleptic properties but also due its significant pharmacological advantages.


Journal Identifiers

eISSN: 2635-3792
print ISSN: 2545-5672