Effect of aqueous and oil extracts of cinnamon bark (Cinnamomum zeylanicum) for suppressing food microbes

This work looks into the effects of aqueous and oil extracts of cinnamon bark at different concentrations in inhibiting few microbes that were insulated from some foods using the agar well diffusion method. The results showed that the oil extract was superior in inhibition for all sermons that had been taken when compared to aqueous extract. Moreover, this study indicated that the effect of these extracts on microbial types was varied. The study showed a significant effect (P≤0.05) for both extracts on all microorganisms with increasing concentrations, but at that place there was no substantial effect (P≤0.05) on the inhibition between bacteria and yeast in 10 mg/ml concentration of watery extract. Both extracts affected and inhibited the growth of Salmonella typhi (28 and 42 mm), Escherichia coli (32 and 40 mm) and Staphylococcus aureus (28 and 38 mm) more than the growth of Klebsiella pneumoniae (19 and 26 mm) and Candida albicans (15 and 22 mm) with 50 mg/ml concentration of aqueous and oil extracts.