ANTIMICROBIAL ACTIVITY OF SPICES 1

Authors

  • ERDOGAN CEYLAN,

    1. Food Science Institute Kansas State University Manhattan, Kansas 66506
    Search for more papers by this author
  • DANIEL Y. C. FUNG

    Corresponding author
    1. Food Science Institute Kansas State University Manhattan, Kansas 66506
      2 Correspondence to: 225 Call Hall, Kansas State University, Manhattan, Kansas 66506. TEL: (785) 532–5654; FAX: (785) 532–5681; EMAIL: dfung@oznet.ksu.edu
    Search for more papers by this author

  • 1

    This material is based upon work supported by the Cooperative State Research Education, and Extension Service, the United States Department of Agriculture, under agreement No. 93–34211–8362. This is contribution number 03–131J Kansas Agricultural Experiment Station, Manhattan, KS 66506–4008.

2 Correspondence to: 225 Call Hall, Kansas State University, Manhattan, Kansas 66506. TEL: (785) 532–5654; FAX: (785) 532–5681; EMAIL: dfung@oznet.ksu.edu

Abstract

Many of the spices and herbs used today have been valued for their antimicrobial effects and medicinal powers in addition to their flavor and fragrance qualities. Most of the foodborne bacterial pathogens examined were sensitive to extracts from plants such as cinnamon, clove, garlic, mustard, onion and oregano. The antimicrobial compounds in spices and herbs are mostly in the essential oil fraction. The Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative bacteria. The extent of sensitivity varied with the strain and environmental conditions imposed. Certain spices can have a direct effect on the rate of fermentation by stimulating acid production in starter cultures. Phenols, alcohols, aldehydes, ketones, ethers and hydrocarbons have been recognized as major antimicrobial components in spices. The antimicrobial activity and modes of actions of spices and their major antimicrobial components are reviewed.

Ancillary