ANTIBACTERIAL ACTIVITY OF CLOVE ESSENTIAL OIL (SYZYGIUM AROMATICUM) AGAINST STRAINS OF ESCHERICHIA COLI, PSEUDOMONAS AERUGINOSA, AND SALMONELLA SSP

Introduction: Clove (Syzygium aromaticum), a member of the Myrtaceae family, is cultivated in various regions of Asia, Africa, and the West. Its primary compound, eugenol, imparts a distinctive aroma and flavor while exhibiting bactericidal properties. Objective: This study evaluated the antibacterial activity of clove essential oil against Escherichia coli, Pseudomonas aeruginosa, and Salmonella spp., isolated from food and water. Methods: The essential oil was extracted from dried flower buds using hydrodistillation with a Clevenger apparatus. The antimicrobial activity of the oil and the susceptibility of the strains to commercial antibiotics were assessed using the disk diffusion method. Results and Discussion: The essential oil from Syzygium aromaticum demonstrated high antibacterial activity against two of the three tested strains (Escherichia coli and Salmonella spp.) while exhibiting moderate efficacy against Pseudomonas aeruginosa. Conclusions: The microbiological study revealed that clove essential oil possesses significant antibacterial activity against the tested strains, with eugenol being the primary contributor to this effectiveness.