Each year, 48 million Americans and 11 million Canadians get sick from the pathogens lurking in food. Salmonella, the bacteria found in meat (which lives in animals’ intestinal tracts), and in eggs (from the infected mother hen) is a common culprit. It causes potentially serious symptoms of fever, stomach cramps and diarrhea lasting four to seven days.
To make matters worse, Salmonella is becoming resistant to antibiotics, which is a worldwide health issue.
To develop an alternative approach to overcome the bacteria problem, a medical study done in August, 2014 experimented with Black Seeds (also called Black Cumin or Nigella sativa). Twenty different Salmonella strains were first tested with two types of antibiotics, Ceftriaxone and Ciprofloxacin. Both antibiotics acted differently against various strains of Salmonella. Then, Black Seed Oil was applied to the types of Salmonella resistant to both antibiotics, and was then analyzed for antibacterial effects. Black Seed Oil was found to be more effective against Salmonella, even against those species for which Ceftriaxone and Ciprofloxacin were ineffective.
(Sarwar A1, Latif Z. “GC-MS characterisation and antibacterial activity evaluation of Nigella sativa oil against diverse strains of Salmonella.” Nat Prod Res. 2014 Aug 22:1-5. Department of Microbiology and Molecular Genetics, University of the Punjab, Lahore 54590, Pakistan)
POSTED NOVEMBER 26TH, 2014