Evaluation of Antibacterial Activity of Indian Spices Against Common Food Borne Pathogens

摘要

The present study was designed to evaluate the antimicrobial activities of six Indian spice extracts namely Clove, Cinnamon, Mustard, Garlic, Ginger and Mint all of which have been traditionally been used in folk medicine and are still in use in the alternative system of health care. The antimicrobial activity of these commonly used Indian Spices was tested against three potent food borne pathogens namely E. coli, S. aurues and B. cereus responsible for many health related problems. These were tested using Cup/Well method. The results showed that the water extracts of clove cinnamon, mustard had very strong inhibitory action at 1% concentration while garlic showed medium activity with ginger and mint showing negligible antibacterial activity against these pathogens at the same concentration.