Antimicrobial Activities Of Olive Oil And Shea Butter And Their Synergistic Effect On Some Human Pathogens

ABSTRACT

This research work was done to determine the antimicrobial activities of Olive oil, Shea butter and their synergistic effect on some human pathogens, Pseudomoncis cieruginosa, Staphylococcus aureus, Escherichia coil, Candida albi cans and Salmonella spp. The synergistic use of Olive oil and Shea butter against Pseudomonas aeruginosa was more effective than their separate use. Olive oil and Shea butter also produced high antimicrobial effect against Staphylococcus aureus synergistically. The separate use of Olive oil and Shea butter produced a less effect on Staphyiococcus aureus. Olive oil had no antimicrobial effect on Escherichia coil and Salmonella spp. Similarly, Shea butter had no effect on Salmonella SPP but inhibited the growth of Escherichia coil at 50% and 100% concentrations with zone diameter of 6.00mm and 10.00mm respectively. However, their synergistic use showed a high antimicrobial effect on Escherichia coil and Salmonella that was resistant to their single use. Olive oil and Shea butter inhibited the growth of Candida albicans at all concentrations both separately and synergistically. At 50% concentration, Olive. oil and Shea butter synergistically showed antimicrobial effect similar to cotrimoxazole (10.67mm) while at 100% concentration, Olive oil and Shea butter synergistically showed antimicrobial effect (19.30mm) more than cotrimoxazole. The mininmm inhibitory concentration of the oil gave range of 25-100.Therc was no significant difference between Olive oil and Shea butter. Olive oil and Shea butter are hereby recommended for its antimicrobial properties for therapeutic purposes and can be used as an alternative medicine against some human pathogens.