Antimicrobial Activity O Indian Kitchen Spices Against Common Foodborne Pathogens

D Shavika


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

Full Text:


Copyright (c) 2017 Edupedia Publications Pvt Ltd

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.


EduPedia Publications Pvt Ltd, D-351, Prem Nagar-2, Suleman Nagar, Kirari, Nagloi, New Delhi PIN-Code 110086, India Through Phone Call us now: +919958037887 or +919557022047

All published Articles are Open Access at

Paper submission: or


Mobile:                  +919557022047 & +919958037887


Journals Maintained and Hosted by

EduPedia Publications (P) Ltd in Association with Other Institutional Partners

Pen2Print and IJR are registered trademark of the Edupedia Publications Pvt Ltd.