Table 5.

Antimicrobial activity of degradation products of ciprofloxacin against Escherichia coli, Staphylococcus aureus and Streptococcus pyogenes

Concentration of CIP used ( in ppm)	Zone of inhibition (in cm)a
	E. coli			S. aureus			S. pyogenes
	CIP degradation products	CIP	CD 5%	CIP degradation products	CIP	CD 5%	CIP degradation products	CIP	CD 5%
D/w	ND	ND	–	ND	ND	–	ND	ND	–
0(Control)	1.5	3.0	0.226	1.6	3.8	0.358	2.0	3.6	0.358
100	1.9	2.5	0.226	1.7	2.0	0.226	2.3	2.8	0.240
200	1.9	3.0	0.226	2.5	2.8	0.226	2.5	3.0	0.226
300	2.3	3.4	0.358	2.5	3.0	0.321	2.5	3.2	0.330
400	2.6	3.6	0.321	2.6	3.4	0.330	2.1	3.2	0.160
500	2.9	4.0	0.179	2.6	3.6	0.330	2.6	3.4	0.320

Medium used—Mueller Hinton Agar; Temperature conditions 37 ± 2 °C

D/w distilled water, CIP ciprofloxacin, ND not detected

^aAverage of triplicates