CHARACTERIZATION OF SALMONELLA SEROVARS FROM SELECTED LAYER FLOCK AND DEMONSTRATION OF ANTIBACTERIAL EFFECT OF EDIBLE PLANT EXTRACTS TO SELECTED ISOLATES OF SALMONELLA SEROVARS

Abstract

The present study was selected as antibacterial effect of extracts from some edible plants (Neem, Garlic and Ginger) against Salmonella serovars isolated from selected layer flock by using morphological, cultural and biochemical techniques. The prevalence of positive isolates was higher in Dinajpur (13.89%) in comparison to Thakurgoan (11.91%), Panchagarh (8.33%) and Nilphamari (10%) according to their study area differences. The organoleptic prevalence of positive isolates were also higher in liver (17.86%) in comparison to the heart (7.14%) and lung (10.72%) respectively. Extractions of some edible plants were performed using absolute ethanol. In this study, the antibacterial sensitivity of ethanolic extracts of Neem, Garlic and Ginger in various concentration (80, 100 and 120 mg/ml) against Multidrug resistant bacteria of layer flock (resistant to at least two antibiotics) was determined by using disc diffusion method. The higher zone of inhibition of different plant extracts (Neem, Garlic and Ginger) were 14 mm, 10 mm and 2 mm in 120 mg/ml in which the lower zone of inhibition were 10 mm, 3 mm and no zone in 80 mg/ml. In this study it was observed that ethanolic extract of Neem leaf is effective against Multidrug resistant bacteria of layer flock than Garlic and Ginger extracts. However the organisms were sensitive to Ciprofloxacin and Colistin, Intermediate to Levofloxacin and Chloramphenicol and resistant to Neomycin and Kenamycin. The isolates were also subjected to compare the efficacy of resistant antibiotics and plant extracts in vitro. In this study, it was observed that plant extracts showed higher zone of inhibition than commercial antibiotics. From this study it was concluded that the ethanolic extract of neem leaf could be used as an alternative approach to synthetic antibiotics against field isolates.