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HERDIN Record #: R07-CIM-17030613413314 Submitted: 06 March 2017 Modified: 06 June 2018

A study on the antimicrobial activities of different vinegars on Staphylococcus aureus.

Princess Jordana Abdul,
April Kara Joyce Aguilar,
Portia Marie Eloise Alvarez,
Sarah Luisa Ambida,
Gabrielle Len Antonio,
Beatrice Alessa Baguio,
Maria Preciosa Bustillo,
Carl Vincent `. Chan,
Pearl Constance Escalon,
Inez Jade Quial,
Jan Mico Ruiz,
Joseph Gary Sanchez Jr.,
Shariff Hussein Sanguila,
Ferdinand Santoceldes,
Benito Niño Yap

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Context/ Background: Skin and soft tissue infections (SSTIs) are a health concern among hospitals and public settings. Proper use of antiseptics and disinfectants can help prevent the development of these infections; however, infections still do occur and the selection and use of appropriate antibiotics can not only cure the infection but also prevent the development of antimicrobial resistance in microorganisms. The use of vinegar as an antimicrobial agent can be traced back to thousands of years ago. It is a readily accessible and affordable household item that can even be made at home. Acetic acid is the main component of vinegar and responsible for many of its properties; however, because vinegar can be made from a number of different plants, the phytochemical composition of different vinegars may vary and this may play a role in the antimicrobial activity of vinegars from different sources. Objective: To determine whether the antimicroabial activities of selected commercial vinegars are similar to each other and to that of vancomycin when used against a stock culture of methicillin-sensitive Staphylococcus aureus. Study Design: Observational Analytical. Study Setting: Cebu Institute of Medicine-Microbiology Department, 2nd Floor Cebu Institute of Medicine Building, F. Ramos St., Cebu City, Cebu, Philippines 6000. Study Population: Stock culture of methicillin-senitive Staphylococcus aureus. Maneuver: Disc diffusion method of antimicrobial susceptibility testing using sterile paper discs impregnated with different types of vinegar as test substances and vancomycin antibiotic discs and sterile distilled water as positive and negative controls, respectively.Result: Kruskal-Wallis analysis of the data showed that there was a statistically significant difference, X2(6)=101.82 in the median zones of inhibition among the different test substances. Post hoc analysis of the data revealed that vancomycin and sterile distilled water were the only statistically significant groups. The median zones of inhibition of the vinegars were thus similar to each other. Conclusion: All vinegars had statistically lower activities against Staphylococcus aureus compared to vancomycin. When compared amongst themselves, the vinegars displayed similar activities despite the fact that the vinegars came from different plants sources and/ or were processed differently. 

Publication Type
Thesis Degree
Publication Date
April 2015
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