In vitro evaluation of antibacterial activity of wood vinegar Pyroligneous acid against Staphylococcus aureus found in native chicken Gallus gallus domesticus

Abstract

One of the bacterial infections in humans and poultry are caused by <i>Staphylococcus aureus</i> because of its great prevalence and rising frequency. Antibiotic resistance among bacteria that live in chicken poses a threat to the general public's health. Wood Vinegar <i>(Pyroligneous acid)</i> has drawn a lot of scientific attention due to its antibacterial activity; phenol and other compounds exhibited. This study assessed and evaluated, the minimum inhibition concentration (MIC), zone of inhibition (ZOI), and level of concentration according to potency. The results revealed that upon 24 hours of post-exposure, 100% WV concentration has the highest mean percentage (84.31%). The positive control established appraisal level of concentration than WV revealed that upon 72 hours of postexposure, treatment 100% WV concentration had a wider ZOI develop with (22.98mm), and about 90% concentration showed a comparable ZOI means to the PC (tylosin). Moreover, after 72 hours of post-exposure the antimicrobial potency of WV against <i>Staphylococcus aureus</i> showed potent and was acceptable at the range of 60% to 150% level of potency.