TAF PUBLISHING

Food poisoning and infectious diseases caused by food-borne bacteria are a worldwide concern and can also be fatal. Green tea exhibits antibacterial effects against a wide range of bacteria. The objective of this study was to determine the antibacterial effect of different concentrations of green tea extract against some of the major foodborne bacteria. Antibacterial activities of different concentrations of alcoholic and aqueous green tea extract were evaluated against Staphylococcus aureus, E.coli, Kelebsiella pneumonia, and Pseudomonas spp. by the disk diffusion method and the Minimum Inhibitory Concentration (MIC) assay. The inhibition zones of aqueous extract (concentration 20 μl) was 14, 15, 15, 17 mm for pseudomonas, E.coli, K.pneumoniaand S.aureusrespectively and inhibition zones of alcoholic extract (concentration 20 ,28 μl) was 16, 21, 15,1 9 mm for pseudomonas, E.coli, Kelebsiellaand S.aureusrespectively. The most zone of inhibition was observed against S.aureusand pseudomonas has the least inhibition zone. Ethanolic extract of green tea was more effective as compared to aqueous extract. Green tea extract showed good activity against foodborne bacteria, and Our results suggest that this plant has major antibacterial activity against these bacteria comparable with the standard antibiotic. This characteristic of green tea may be related to its polyphenolic Components.