Natural control of bacteria affecting meat quality by a neem (Azadirachta indica A. Juss) cake extract

The antibacterial activity of an ethylacetate neem cake extract (NCE) against bacteria that affect meat quality, namely Campylobacter jejuni, Carnobacterium spp., Lactobacillus curvatus, Lactobacillus sakei and Leuconostoc sp., is reported. The antibacterial activity was detected using standardised disc diffusion and macrodilution methods. The bacterial growth inhibition zone ranged from 11.33 +/- 0.58 to 22.67 +/- 0.58mm (100 mu L NCE). There is significant difference between the growth inhibition zone of NCE and the control (ciprofloxacin 100 mu g). The percent of bacterial growth reduction range was 79.75 +/- 1.53 to 90.73 +/- 1.53 (100 mu g NCE) as compared with control (without NCE). NCE in different amounts counteracted the growth of all tested bacteria.