Formulation of organic dhoop Stick and evaluation of its antimicrobial activity

The air contains vast array of micro-organisms that may cause air borne diseases to human beings. Several traditional techniques such as fumigation process aims to minimize microbial load of the environment. By considering this objective, in the present study organic dhoop prepared from garlic peel, bay leaf, dried marigold petals and cow products such as cow dung, cow urine, cow ghee are used because they are capable of remove of airborne microorganism. The antimicrobial activity of all the components was determined against Staphylococcus aureus and E. coli. The reduction in microbial count after fumigation of air with dhoop stick was also determined. The sensory evaluation of dhoop was done to evaluate the acceptability of the organic dhoop. Various parameters such as smell, appearance and smoke were evaluated.