Cover Image

Effect of Botanical Drink against Food Related Pathogenic Bacteria

The demand of healthy products that are free from chemicals and preservatives has led to the production of botanical drinks. The botanical drinks or natural products have been claimed to give many health benefits to the consumers. However, the evidence of botanical drinks that give an effect to th...

Full description

Saved in:
Bibliographic Details
Main Author: Norsyazira, Kadri
Format: Final Year Project Report
Language:English
English
Published: Universiti Malaysia Sarawak, (UNIMAS) 2018
Subjects:
Q Science (General)
Online Access:http://ir.unimas.my/id/eprint/35372/1/Effect%20of%20Botanical%20Drink%20against%20Food%20Related%20Pathogenic%20Bacteria%2824pgs%29.pdf
http://ir.unimas.my/id/eprint/35372/4/Norsyazira.pdf
http://ir.unimas.my/id/eprint/35372/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.unimas.ir.35372
record_format eprints
spelling my.unimas.ir.353722024-02-02T08:10:08Z http://ir.unimas.my/id/eprint/35372/ Effect of Botanical Drink against Food Related Pathogenic Bacteria Norsyazira, Kadri Q Science (General) The demand of healthy products that are free from chemicals and preservatives has led to the production of botanical drinks. The botanical drinks or natural products have been claimed to give many health benefits to the consumers. However, the evidence of botanical drinks that give an effect to the growth of the bacteria has yet to be ascertained. Botanical drinks that been use for this study consist of lemon juice, garlic, ginger, apple cider vinegar and honey. Methods that had been used for this study are the antibacterial activity assay and the minimum inhibitory concentration (MIC) by using the disc diffusion method on the Brain Heart Infusion (BHI) agar. The bacteria that been tested were gram positive bacterium, Staphylococcus aureus, and gram negative bacteria, Escherichia coli and Salmonella typhii. Apple cider vinegar shows the largest inhibition zone for the materials when tested on the gram positive and gram negative bacteria. The commercial botanical drink that has the largest inhibition zone is lhsan. The botanical drinks are 75% effective against the food-related pathogenic bacteria. However, the individual materials showed bigger inhibition zone compared to the botanical drinks. This study gives confidence to the consumer regarding the benefits of the botanical drinks. Consumer can rely on botanical drinks and the individual materials compared to the medicine. Universiti Malaysia Sarawak, (UNIMAS) 2018 Final Year Project Report NonPeerReviewed text en http://ir.unimas.my/id/eprint/35372/1/Effect%20of%20Botanical%20Drink%20against%20Food%20Related%20Pathogenic%20Bacteria%2824pgs%29.pdf text en http://ir.unimas.my/id/eprint/35372/4/Norsyazira.pdf Norsyazira, Kadri (2018) Effect of Botanical Drink against Food Related Pathogenic Bacteria. [Final Year Project Report] (Unpublished)
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
English
topic Q Science (General)
spellingShingle Q Science (General)
Norsyazira, Kadri
Effect of Botanical Drink against Food Related Pathogenic Bacteria
description The demand of healthy products that are free from chemicals and preservatives has led to the production of botanical drinks. The botanical drinks or natural products have been claimed to give many health benefits to the consumers. However, the evidence of botanical drinks that give an effect to the growth of the bacteria has yet to be ascertained. Botanical drinks that been use for this study consist of lemon juice, garlic, ginger, apple cider vinegar and honey. Methods that had been used for this study are the antibacterial activity assay and the minimum inhibitory concentration (MIC) by using the disc diffusion method on the Brain Heart Infusion (BHI) agar. The bacteria that been tested were gram positive bacterium, Staphylococcus aureus, and gram negative bacteria, Escherichia coli and Salmonella typhii. Apple cider vinegar shows the largest inhibition zone for the materials when tested on the gram positive and gram negative bacteria. The commercial botanical drink that has the largest inhibition zone is lhsan. The botanical drinks are 75% effective against the food-related pathogenic bacteria. However, the individual materials showed bigger inhibition zone compared to the botanical drinks. This study gives confidence to the consumer regarding the benefits of the botanical drinks. Consumer can rely on botanical drinks and the individual materials compared to the medicine.
format Final Year Project Report
author Norsyazira, Kadri
author_facet Norsyazira, Kadri
author_sort Norsyazira, Kadri
title Effect of Botanical Drink against Food Related Pathogenic Bacteria
title_short Effect of Botanical Drink against Food Related Pathogenic Bacteria
title_full Effect of Botanical Drink against Food Related Pathogenic Bacteria
title_fullStr Effect of Botanical Drink against Food Related Pathogenic Bacteria
title_full_unstemmed Effect of Botanical Drink against Food Related Pathogenic Bacteria
title_sort effect of botanical drink against food related pathogenic bacteria
publisher Universiti Malaysia Sarawak, (UNIMAS)
publishDate 2018
url http://ir.unimas.my/id/eprint/35372/1/Effect%20of%20Botanical%20Drink%20against%20Food%20Related%20Pathogenic%20Bacteria%2824pgs%29.pdf
http://ir.unimas.my/id/eprint/35372/4/Norsyazira.pdf
http://ir.unimas.my/id/eprint/35372/
_version_ 1789945485188923392
score 13.211869

Similar Items