Q1. Researcher and the Place of Research
The research was done by Smith-Palmer. A, Stewart. J., and Fyfe. L. in UK.
Q2. Overall Purpose of The Scientific Investigation
The main purpose of the research was to assess the antimicrobial properties of 21 plant essential oils and two essences against five predominant food-borne pathogens such as Campylobacter jejuni, Salmonella enter- UK) at 4 °C. itidis, Listeria monocytogenes, Staphylococcus aureus and Escherichia coli.
B. Method For Solving the Problem
Basic screening techniques has been extensively used to solve the antimicrobial properties of plant essential oils.
Delegate your assignment to our experts and they will do the rest.
C. Result
- There is a wide variation in the anti-microbial properties of plant essential oils.
Q3 A. Background Information
The rapid increase in the reported instances of food-borne illness has exacerbated the urge to stop and halt the trend and permanently reduce the instance of food poisoning. It is due to the factors that necessitated the study to investigate the antimicrobial properties of plants against the bacteria.
B. The Unanswered Questions
The pending concern is whether the chosen 21 plants’ oils have the antimicrobial properties to other food-borne pathogens that are not forming part of the captured five. This is because some bacteria could be having different properties with certain plant oils.
4. Methodology
The methods used were Agar well technique where bacteria culture was used to seed 500Ml of molten TSA. The process was necessary for seeding and raising inhibition zones to be used in the experiment. Also, the bacteriostatic procedure was useful to determine the level of growth of bacteria when cultured in different concentrations. The materials included; bactericidal concentrations, oil, Dynatech MR 500 Plate reader, TSA, Camp, and Plates
Q5. A. Results
The findings obtained that the Gram-positive bacteria appeared more sensitive to plants essential oils inhibition than the Gram-negative bacteria.
Also, the oils of bay, cinnamon, cloves, and thyme were the most inhibitory, each having a bacteriostatic concentration of 0.075% or less amount against 5 pathogens.
B. Interpretation Of the Results
The result was interpreted using tables where the difference in the antimicrobial properties of plants essential oils were compared against essences of food-dominated pathogens and the bacteriostatic concentration for range of plants essential oils and the essences.
C. Relevance of the Study to the Science of Humanity
The study seeks to find the solution to everyday food poisoning conditions. It therefore contribute to the science of humanity by making efforts to eradicate diseases that could hinder the well-being and safety of humanity.
