EFECTO ANTIMICROBIANO DEL CLAVO Y LA CANELA SOBRE PATÓGENOS

The use of spices with antimicrobial properties has been very important in the food industry. The aim of this work was to study the antimicrobial effect of clove and cinnamon on the pathogens Salmonella spp., Escherichia coli and Staphylococcus aureus using the agar diffusion method, and double dilutions in broth. The extracts of cinnamon and clove studied under the agar diffusion method, caused no antimicrobial effect on Salmonella spp, while in its highest concentrations (100 y 150 mg/mL) if they showed an antimicrobial effect on E. coli and S. aureus, classified as sensitive. In the methodology of double dilutions in broth, it was determined that for S. aureus ATCC ® 29213TM the CMI and CMB were 512 μg/mL and 4096 μg/mL respectively and E. coli O157:H7 the CMI and CMB were 2048 μg/mL and 4096 μg/mL.

Abstract licence: CC BY-NC-ND

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