Bacterial Examination in Spoiled Vegetables, Its Isolation, Identification and Antibacterial Activity of Turmeric, Pongamia and Betel Leaf

Abstract

Microbial contamination is a major concern in the food and pharmaceutical industries, leading to economic losses and public health risks. Natural products such as turmeric, betel leaf, and Pongamia leaves have been traditionally used for their antimicrobial properties. This thesis aimed to examine, identify, and isolate bacteria from selected spoiled vegetable samples and to evaluate the antibacterial activity of turmeric, betel leaf and Pongamia leaves. Bacterial isolation was performed using standard microbiological techniques, and the identification was done based on cultural characteristics. The antibacterial activity was assessed using disc diffusion method. The results showed the presence of bacterial contaminants in the tested samples, including Staphylococcus sp. And Escherichia coli. The turmeric, betel leaf, and Pongamia leaves extracts exhibited significant antibacterial activity against the tested bacteria. The phytochemical analysis of the extracts revealed the presence of alkaloids, flavonoids, phenols, tannins, and saponins, which may contribute to their antibacterial properties. This research provides valuable insights into the microbial contamination of food and pharmaceutical samples and the potential of natural products as antimicrobial agents. The findings of this study can contribute to the development of new antimicrobial agents based on natural products and the improvement of food and pharmaceutical safety.