Comparative Analysis of Antibacterial Effects of Homemade and Commercial Mouthwashes on Bacteria Cultured from a Dirty Kitchen Sponge

Abstract

This study evaluates the antibacterial effectiveness of five mouthwash types: two commercial formulations (alcoholic and non-alcoholic) and three homemade preparations (sodium chloride, turmeric, and cinnamon). The objective was to determine their relative efficacy in reducing bacterial growth and to assess the potential of homemade alternatives as cost-effective substitutes. A used kitchen sponge was prepared under controlled conditions to promote bacterial growth, swabbed onto a divided tray, and then treated with the different mouthwashes. Bacterial samples were collected pre- and post-treatment, cultured on agar plates, and analyzed quantitatively using colony-forming unit (CFU) counts. A one-way ANOVA revealed significant differences in CFU reduction across treatments (F(5,12) = 16.02, p < 0.001). Turmeric mouthwash exhibited the greatest reduction, decreasing CFUs by 704, followed by cinnamon (540.44) and alcoholic commercial mouthwash (295.33). Saltwater showed the least effectiveness, with a reduction of 150.56 CFUs. Qualitative observations supported these findings, highlighting differences in bacterial growth density and morphology. The results suggest that while commercial mouthwashes provide consistent antibacterial effects, certain homemade alternatives, particularly turmeric and cinnamon, demonstrate significant potential. These findings underscore the value of natural formulations and contribute to understanding alternative antibacterial treatments.