antibacterial

Antibacterial Activity of Alcohol-Based Hand Sanitizers on Some Clinical Bacterial Isolates

This study was carried out to investigate the antibacterial activities of commercially available alcohol-based handsanitizers (2Sure, Dettol and Carex) on some clinical bacterial isolates. The isolates were obtained from the laboratory stock culture of University of Benin Teaching Hospital, Benin City.

Antibacterial Activity of Alcohol-Based Hand Sanitizers on Some Clinical Bacterial Isolates

This study was carried out to investigate the antibacterial activities of commercially available alcohol-based  handsanitizers (2Sure, Dettol and Carex) on some clinical bacterial isolates. The isolates were obtained from the laboratory stock culture of University of Benin Teaching Hospital, Benin City.

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Chemical Analysis and Biological Activity of Natural Preservative from Beet root (Beta vulgaris) Against Foodborne Pathogens and Spoilage Organisms

Proximate and elemental analysis of Beta vulgaris was carried out using standard procedures. Ethanolic and aqueous extract of the root were analysed qualitatively and quantitatively for phytochemicals. The agar well diffusion assay was employed to determine the antibacterial activity of both ethanolic and water extracts of Beta vulgaris. Carbohydrate, protein, fat/oils, ash and moisture content were 9.50±0.01, 1.58±0.00, 0.23±0.00, 1.43±0.01 and 88.69±1.20 % respectively. The mineral content ranged from 1.90±0.01 to 15.98±0.01 % with calcium being the lowest and manganese the highest.

Evaluation of the Efficacy of Extracting Solvents on the Phytochemical, Antibacterial and Synergistic Effects of Bryophyllum pinnatum L. and Citrus aurantifolia SW.

The aim of this research was to assess the efficacy of different extracting solvents on the phytochemical, antibacterial and synergistic effects of Bryophyllum pinnatum and Citrus aurantifolia. Four bacterial species: Escherichia coli, Staphylococcus aureus, Klebsiella pneumoniae, and Pseudomonas aeruginosa were used as test organisms and the antibacterial activity of the extracts was determined by the agar-well diffusion method.

Chemical Analysis and Biological Activity of Natural Preservative from Beet root (Beta vulgaris) Against Foodborne Pathogens and Spoilage Organisms.

Proximate and elemental analysis of Beta vulgaris was carried out using standard procedures. Ethanolic and aqueous extract of the root were analysed qualitatively and quantitatively for phytochemicals. The agar well diffusion assay was employed to determine the antibacterial activity of both ethanolic and water extracts of Beta vulgaris. Carbohydrate, protein, fat/oils, ash and moisture content were 9.50±0.01, 1.58±0.00, 0.23±0.00,1.43±0.01 and 88.69±1.20 % respectively. The mineral content ranged from 1.90±0.01 to 15.98±0.01 % with 

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