ANTIBACTERIAL ACTIVITY OF CHINESE CABBAGE (Brassica rapa subsp. chinensis) AGAINST SELECTED FOODBORNE PATHOGENS

Foodborne pathogens pose significant global health risks, contributing to foodborne illnesses and antimicrobial resistance. The increasing demand for plant-derived alternatives to synthetic antimicrobials highlights the relevance of investigating locally available vegetables with potential antibacterial properties. This study aimed to evaluate the antibacterial activity of the ethanolic extract of Chinese cabbage (Brassica rapa subsp. chinensis) against selected foodborne pathogens and to identify the functional groups present in the extract using Fourier-Transform Infrared (FTIR) spectroscopy. Fresh Chinese cabbage leaves were dried, powdered, and extracted using 80% ethanol. The antibacterial activity was assessed through the Kirby-Bauer disk diffusion method against E. coli, S. enteritidis, and S. aureus, with ciprofloxacin and vancomycin as positive controls. FTIR analysis revealed the presence of alcohol, alkene, amine, and alkyl functional groups, indicating the presence of potentially bioactive phytochemicals. In the antibacterial assay, the extract produced mean zones of inhibition of 24.18{+/-}0.305 mm for S. enteritidis, 9.49{+/-}2.726 mm for S. aureus, and 7.78{+/-}2.019 mm for E. coli. Among the tested pathogens, S. enteritidis exhibited the highest sensitivity to the extract. However, all inhibition zones were significantly smaller and statistically different than those of the positive control antibiotics, indicating moderate antibacterial activity. The findings support the antibacterial potential of Brassica rapa subsp. chinensis, particularly against S. enteritidis. The presence of functional groups associated with antimicrobial properties suggests its suitability as a natural antibacterial agent. Further phytochemical analysis and formulation studies are recommended to enhance its efficacy and explore its potential applications in food safety and alternative medicine.