• Antimicrobial activity;
  • culinary;
  • folk medicine;
  • foodborne pathogens;
  • Indian spices;
  • medicinal plants;
  • natural therapy;
  • preservatives;
  • sensory quality;
  • zone of inhibition


The present study was designed to evaluate the antimicrobial activity of six Indian spice extracts, namely clove, cinnamon, mustard, garlic, ginger and mint. All of these have been traditionally used in folk medicine, and are still used in the alternative system of health care. The antimicrobial activity of these commonly used Indian spices was tested against three potent foodborne pathogens, namely Escherichia coli,Staphylococcus aureus and Bacillus cereus, which are responsible for many health-related problems. These were tested using paper disc diffusion method, cup method and dilution method (qualitative). The results showed that the extracts of clove, cinnamon and mustard had good inhibitory action at 1% concentration, while garlic showed medium activity. At 3% concentration, complete bactericidal effect was achieved. Ginger and mint showed negligible antibacterial activity against these pathogens at the same concentration.