Antibacterial Activity of Ethanolic Extract of Syzygium polyanthum L. (Salam) Leaves against Foodborne Pathogens and Application as Food Sanitizer

Figure 2

(a) Time-kill curve plots for E. coli O157:H7 (0, 0.625, 1.250, 2.500, and 5.000 mg/mL) following exposure to S. polyanthum L. extract. Values given in the brackets after species are 0x MIC, 0.5x MIC, 1x MIC, 2x MIC, and 4x MIC, respectively. (b) Time-kill curve plots for S. aureus (0, 0.315, 0.630, 1.260, and 2.520 mg/mL) following exposure to S. polyanthum L. extract. Values given in the brackets after species are 0x MIC, 0.5x MIC, 1x MIC, 2x MIC, and 4x MIC, respectively. (c) Time-kill curve plots for V. cholerae (0, 0.625, 1.250, 2.500, and 5.000 mg/mL) following exposure to S. polyanthum L. extract. Values given in the brackets after species are 0x MIC, 0.5x MIC, 1x MIC, 2x MIC, and 4x MIC, respectively. (d) Time-kill curve plots for V. parahaemolyticus (0, 0.625, 1.250, 2.500, and 5.000 mg/mL) following exposure to S. polyanthum L. extract. Values given in the brackets after species are 0x MIC, 0.5x MIC, 1x MIC, 2x MIC, and 4x MIC, respectively.

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