The effect of Neem Seed (Azadirachta indica) oil on the growth of microorganisms (Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Aspergillus niger, Aspergillus flavus and Penicillium digitatum) isolated from deteriorating foods was tested in the laboratory. The minimum inhibitory concentration was 0.06 – 0.18% (v/v) while the minimum bacteriocidal concentration stood at 0.09 % – 0.18% (v/v). Neem seed oil may play a useful role in food preservation strategies.
Inhibition, Food Spoilage, Neem Seed Oil, Preservation, Organisms. Deterioration
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