The Intrinsic Antimicrobial Activity of Bamboo Salt against Salmonella enteritidis

Abstract

The object of this study was to examine the antimicrobial properties of commercial bamboo salts and other commercial table salts (refined salts, roasted salts, processed salts, imported salts, and sea salts) for Salmonella enteritidis. Values of the oxidation-reduction potential (ORP), pH were measured and the minimum inhibitory concentration (MIC) of 20 salts against S. enteritidis were measured. The results showed that notably, the ORP and pH values of bamboo salt groups stayed in reduced (-105.7--52.5 mV) and alkaline states (pH 8.4-9.3), while other salt groups did in oxidized (1182.6-248.0 mV) and acidic or neutral states (pH 5.49-7.77). The MIC values of 5.0% against S. enteritidis were obtained for bamboo salts. On the other hand, MIC values of 5.0% were not observed for other salts. These data indicated that bamboo salt has its strong bactericidal activity and should need further in-depth study.