Antimicrobial and Biochemical Analysis of Some Spices Extract against Food Spoilage Pathogens

Abstract

The antimicrobial activity of some food additives used in meat products such as Cumin, Cinnamon, Cloves, Fennel, Red Crushed Pepper, Mustard, Cardomon, Ginger, Poppy and Anise against some microorganisms was investigated. For this purpose, the diethyl ether-treated extracts of spice samples were tested in vitro with Staphylococcus aureus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Enterococcus faecalis, Micrococcus luteus, Escherichia coli and Candida albicans as test strains. The disc diffusion method was applied in the trial. Cinnamon was found to be the most effective spice against all the test strains except M. luteus. The weakest antimicrobial activity was displayed by Cloves, cumin, cinnamon and fennel towards this bacterium.