*1Balogu, T. V., 1Chukwueze, B. C., and 2Okonkwo, T. P.
1Department of Microbiology, Ibrahim Badamasi Babangida University, Lapai, Nigeria
2Department of Chemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria
*Correspondence to: tovin2009@yahoo.com
Abstract:
Background: Eggshell which is primarily composed of more than 98% calcium carbonate crystal, serves as the physical protective and active barrier structure of egg content. Recently, antimicrobial properties of eggshell are fast becoming center of interest among stakeholders of poultry industry. However, few studies have focused on the rigidity factor of calcium components of eggshell as antimicrobial agent. Thus, this study was designed to determine the effect of decalcification on the ability of eggshell to inhibit common poultry and egg bacterial pathogens.
Methods: Raw eggshell denoted as calcified eggshell (CES) and decalcified eggshell (DES) were extracted and made into fine powder. Standard protocol was used for preparations of CES and DES at concentrations of 10, 5, 2.5 and 1.25 mg/ml, and their antibacterial assays on selected bacterial pathogens (Bacillus subtilis, Klebsiella pneumoniae, Pseudomonas aeruginosa, Escherichia coli and Salmonella Typhi) were performed by agar diffusion method. Gentamicin 80mg solution (CC1) and distilled water (CC2) served as controls. Data were analysed with SPSS version 20.0 and presented as mean±SD for descriptive statistics. Friedman’s two-way test ANOVA was used to compare the differences in mean values between CES, DES, CC1 and CC2 at significance level of p<0.05. Continue reading “Impact of decalcification on antibacterial properties of eggshell against selected poultry pathogens”