Ground spices were examinedin vitrofor antibacterial effects on the growth ofYersinia enterocolitica. All spices showed bacteriostatic effects after 12 h when added at concentrations 4.1 to 4.7 percent (w/v) to Trypticase Soya Broth. The most effective spices were cloves, allspice, sage, cinnamon, rosemary, and oregano of which ethanol extracts reduced bacterial cell counts in a concentration dependent manner. Cloves extract at a concentrations of 2000 ppm revealed bactericidal activities and prevented recovery of viable cells ofYersinia enterocoliticawithin 1 min. An agar diffusion technique indicated that among the species evaluated, the eugenol-containing cloves and allspice had the strongest inhibitory activity.
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