Leptospirosis is an infection caused by corkscrew-shaped bacteria called Leptospira interrogans. The number of leptospirosis cases normally increased following massive floods via the ingestion of contaminated dirty floodwater as the primary source of the organism. Therefore, the current study was undertaken to evaluate the in vitro antimicrobial activity of Eclipta alba L. polyphenol against L. interrogans and to evaluate the application of this natural polyphenol in the cooked rice and tea for safe food preparation to prevent the L. interrogans infection. Various assays were conducted to evaluate the in vitro antimicrobial activity namely antimicrobial disc diffusion assay, broth dilution methods, time kill study and ultrastructural observation through SEM. Subsequently, the evaluation of E. alba natural polyphenol in the cooked rice and tea for the survivability of L. interrogans was conducted for 24 h. The E. alba polyphenol showed a good anti-leptospiral activity with MIC (Minimum Inhibitory Concentration) value of 1250.0 µg/mL. The time-kill study performed using the polyphenol at 1/2, 1 or 2 times of the MIC significantly inhibited the bacterial growth with a noticeable drop in optical density (OD) of bacterial culture. The main abnormalities noted via SEM (Scanning Electron Microscopy) study were deformed wave-like shape and cellular break in L. interrogans. Incorporation of E. alba leaves polyphenol abandoned the survival of L. interrogans in cooked rice and tea. Therefore, the results of this study suggest that the E. alba polyphenol can be used against L. interrogans infection during and after a flood as a preventing strategies by safe food preparation to avoid pre and post-cooking contamination of this pathogen.

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