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Abstract
In this present investigation antibacterial activity of turmeric leaf essential oils of three different states of the country, against Shigella spp. is reported through both primary and secondary methods. The three oils and their cocktail mixture (1:1:1) represented zones of inhibition around the discs, while studied primarily by disc diffusion method, at different concentrations. Comparatively, the cocktail mixture represented poor antibacterial activity. The minimum inhibitory concentrations varied between 15.62–500 μl/ml. The minimum killing time (MKT) of the oils varied from 1–24 hrs. Antibacterial activity of the oils were retained even after treating the oils at 100°C for 1hr and autoclaving. The test pathogens showed resistance towards commonly used antibiotics with a multiple antibiotic resistance range of 60–80 %. Phenol co-efficient of the three oils and their cocktail mixture reported to be 0.5.
