In Vitro Antibacterial Activity of Waste Palm Cooking Oil Against Staphylococcus Aureus
Keywords:Staphylococcus aureus; waste palm cooking oil; minimum bactericidal concentration; minimum inhibitory concentration; antibacterial
Background: Staphylococcus aureus is a Gram-positive coccus which acts as a pathogen causing a
wide range of infectious diseases. In recent years, several strains of S. aureus have been found to show
resistance to several antibiotics. Waste cooking oil may be considered as an alternative antibacterial
product, as it contains long-chain fatty acids whose antibacterial effectiveness against S. aureus has
been known for years. In addition, oxidative biocides produced during the frying process have many
targets for antibacterial activity in the cell and affect almost every biomolecule. Nonetheless, there is
no literature that is able to prove the antimicrobial effects of the waste palm cooking oil. Objective: To
examine the in vitro antibacterial effect of waste palm cooking oil against S. aureus. Method: a twofold
serial dilution method to set the minimum level of both inhibitory and bactericidal concentrations.
Conclusion: This study showed that waste palm cooking oil did not show antibacterial effects against
S. aureus, indicating that waste palm cooking oil is not possibly to be applied as an antibacterial agent
against S. aureus.
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