Assessment of Antibacterial Potential of Cochlospermum tinctorium against Antibiotic-Resistant Bacteria Isolated from Raw Chicken Meat

The antibacterial activity of Cochlospermum tinctorium was determined in this study against Salmonella sp., Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus, which were all antibiotic-resistant bacteria isolated from fresh chicken meat. The roots of Cochlospermum tinctorium were processed, and extraction was done by maceration. To determine the isolates' patterns of resistance and susceptibility to the antibiotics, antibiotic sensitivity testing was performed, while the disk diffusion method on Mueller Hinton Agar was used to assess the plant's antibacterial activity. The minimum Inhibitory concentration (MIC) and minimum bacteriocidal concentration (MBC) were determined according to standard protocols. All statistical analyses were performed using R. The results showed all the bacterial isolates exhibited resistance to a number of widely used antibiotics: Septrin, Amoxicillin, Rocephin, Streptomycin, Sparfloxacin, Augmentin, Chloramphenicol, Ampicolox, Erythromycin. The phytochemical screening reveals the presence of alkaloids, tannins, cardiac glycosides, flavonoids, and steroids. Phytochemical screening revealed the presence of alkaloids, tannins, cardiac glycosides, flavonoids, and steroids. These compounds are known for their antimicrobial properties, suggesting that the extract contains bioactive substances that may contribute to its antibacterial potential. At a high concentration of 500 mg/mL, the extract of Cochlospermum tinctorium was effective in inhibiting all the isolates, with Staphylococcus aureus and Salmonella showing the highest zone of inhibition of 24.00mm and 23.00mm, respectively. The lowest inhibition was observed at 62.5mg/mL with Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus exhibiting the lowest inhibition at 4.00 mm, 6.00 mm, and 7.00 mm, respectively. The Minimum Inhibitory concentration (MIC) ranged from 62.5 to 31.25mg/mL for Pseudomonas aeruginosa, Escherichia coli, Staphylococcus aureus, and Salmonella, while the minimum bacteriocidal concentration (MBC) was between 125 and 62.5mg/mL. Statistically, it shows no significant difference in the mean zone of inhibition of the plant extract against the bacterial isolates (F:0.22, F-crit: 3.24, P-value: 0.881, P>0.05). Indicating the extract may have a broad but uniform antibacterial effect. Further studies are recommended to explore its spectrum of activity, to identify the lead bioactive metabolite responsible for the antibacterial activity and its toxicological effect in biological organisms.