Antibacterial effect of kitchen herbs against pathogenic Multi Drug Resistant E. coli isolates from Calf Diarrhoea

Abstract Calf diarrhoea remains the biggest challenge both in the small and large farms. Infectious diarrhoea is associated with many pathogens, E coli being one but, majority are systematically treated with antibiotics. Since antimicrobial resistance (AMR) is a growing menace, the need to find alternative prophylactic solutions using popular kitchen herbs such as Trachyspermum ammi (Carom seeds), Curcuma Longa (Turmeric) and Cinnamon (Cinnamomum sp.) extracts is been investigated against virulent form of E. coli isolated from calf diarrhoea. The virulence factors identified in these isolates were ST (32.5%), LT (20%), eaeA (15%), stx1 (2.5%) and stx2 (5%) with the occurrence of the most common serogroups as O18 (15%) followed by O111 (12.5%). Highest resistance was seen with β lactamase inhibitor (Amoxicillin/Clavalinic acid) followed by β lactams (Ampicillin, Cefuroxime and Cefepime). Antibacterial effect of cinnamon (methanol) and carom seed (ethanol) extracts was found to be highly sensitive at higher concentration of the extract (500 to 250 µg/ml) while, minimum inhibitory concentration (MIC) of turmeric was significantly higher (P<0.05) followed by cinnamon. Turmeric, cinnamon and carom had the potency of inhibiting the pathogenic E coli which maybe suggestive of its use in calf diets as prophylaxis against diarrhoea.