EVALUATION OF ANTIMICROBIAL POTENTIAL OF DIFFERENT PARTS OF MORINGA OLEIFERA ON FOODBORNE PATHOGENS

Abstract The evaluation of the antimicrobial potential of different parts of Moringa oleifera onfoodborne pathogens was carried using standard microbiological procedures. Theresults revealed that sample B (jollof rice) recorded the highest bacterial count of (3.1x 104cfu/g), saple A (strew rice), with bacterial count of (3.1 x 10'cfu/g),whilesample C had bacterial count of (2.3 x 10'cfu/g). Four (4) bacteria genera to includeStaphylococcus sp, Escherichia sp, Bacillus sp and Listeria sp. Staphylococcus sprecorded the highest frequency and percentage of occurrence 9(37.5%), followed byListeria sp 7(29.2%), Bacillus sp had 5(20.8%), while Escherichia sp indicated3(12.5%) as the least. The results of the qualitative phytochemical screeningofethanolic leaf of different part of Moringa oleifera plants revealed that tannin andCardiac glycoside using Lieberman's method recorded highest concentration of (+++) in leave sample. Alkaloids, saponins, and Cardiac glycoside using Salkowskis'sand Keller Kilians method (++) each for leaf samples, while flavoniods (+) in leavesample. Saponin and flavonoids (++), while alkaloids, tannins and cardiac glycosideusing Lieberman's, Salkowskis's and Keller Kilians methods (+). Saponin(+++)inroot sample. Alkaloids, tannins, cardiac glycoside using Lieberman's and KellerKilians methods (+) in root, cardiac glycoside using Keller Kilians methods (+),while flavonoids is not detected. Staphylococcus sp was sensitive ethanolic leavesextract at 90% (13mm), at 70% (11mm), at 50% (9mm). Ethanolic extract of stemindicated sensitive responses with 90% (14mm),70%(12mm),50%(11mm) and at30% (9mm), ethanolic root extract (10mm) at 90% concentration. Bacillus sp wassensitive ethanolic leaves extract at 90% (14mm), at 70% (12mm), at 50% (10mm).Ethanolic extract of stem at 90% (13mm), 70% (12mm), 50% (10mm), ethanolic rootextract (9mm) at 90% concentration. Listeria sp was sensitive ethanolic leavesextract at 90% (12mm), at 70% and 50% (9mm) each. Ethanolic extract of stemindicated sensitive responses with 90% (13mm), 70% (11mm), 50% and at 30%(9mm) each, ethanolic root extract (9mm) at 90% concentration. Escherichia sp wassensitive ethanolic leaves extract at 90% concentration (13mm), at 70% (11mm), at50% (9mm). Ethanolic extract of stem indicated sensitive responses with 90%(12mm), 70% (11mm), 50% (9mm), while ethanolic root extract (10mm) at 90%concentration.