ABSTRACT

 Cashew nut is the most important product of the cashew tree and its oil contains high proportion of unsaturated 1itty acids and finds uses in medicine and cosmetics industries. This study aimed at evaluating the antibacterial activities of cashew nut oil against coliforms. The coliforms used in ih study include E. co/i and Klebsiellct spp. The oil was extracted from the cashew nut by the solvent extraction method using the Soxhiet extractor. The antibacterial activity of the cashew nut oil was analyzed using the agar well diffusion method and inhibition zones were recorded and compared to that produced by a commercial antibiotic, Chioramphenicol. The cashew nut oil produced highest inhibition zone in E. co/i at 100% concentration (16mm) arid lowest at 20% concentration (10mm) while Klebs/e/la spp. produced the highest inhibition zone alsq at 100% concentration (1 8mm) and the lowest at 10% concentration (8mm). These were cloe to that produced by the organisms when tested against the comnerciai antibiotic (20mm ai'xl 1 9mm) for i.. coli and K/cbs/ella spp. respectively. The MIC was recorded at 80% concentration for E. coli and 40% for K/cbs/ella spp. and MI3C at 100% concentration for F. coil and 40% for K/cbs/ella spp. Froni this study, it is worth mentioning that the antibacterial activity of this oil is dependent on the concentration of the extract and also the method of extraction. 1-fence, it can be said that further studlies on extracts ofA. occiclenicile should involve refining or purifying audi concen1,ra1ing the active ingredient to determine its real effect on pathogenic microorganisms.