Antimicrobial activity of chives and ginger extract on escherichia coli and salmonella spp. isolated from broiler chickens

The chives and ginger’s bulbs were extracted by ethanol 96%, 72%, 48% within 5, 10 and 15 days for each concentration (15, 30 and 45 days in total, respectively). The solidified extract then was used for antibacterial activity against E. coli and Salmonella spp. isolated from fecal of chickens with diarrhoea. The results showed that both ginger and chive, which socked and leached for greater than 30 days gave better antibacterial ability. Extracts diluted at concentrations of 5 µg/µl, 7.5 µg/µl and 10 µg/µl of ginger and chive bulbs are resistant to both bacteria. Compared with antibiotics, E. coli was resistant to amoxicillin, whereas Salmonella spp. was resistant to gentamicin and amoxicillin. The minimum inhibitory concentration (MIC) of chives extract (30 days) was 16-63 (31-125) mg/ml and ginger extract (30 days) was 16-80 (2-4) mg/ml; overall, the results indicated that both extract had bacteriostatic/bactericidal effects on E. coli and Salmonella spp.