Antimicrobial Activity O Indian Kitchen Spices Against Common Foodborne Pathogens

Abstract

The medicinal value of the spices used in Indian cooking has been known foe centuries. The aim of this study was to evaluate the bactericidal activity of spices used in Indian kitchen on common enteropathogens endemic to our country. Aqueous extracts of mustard, clove, black pepper, cumin were used in the study. Their antimicrobial activity against diarrhoegenic bacteria, Escherichia coli, staphylococcus were investigated by the disc diffusion and growth inhibition methods mustard and black pepper and clove showed antimicrobial effect against both the bacteria selected and the remaining cumin extract showed different degree of bactericidal activity, Spices, thus not only add flavor to the Indian cooking, but they may also protect us from various gastro-intestinal endemic diseases