Abstract
Spices are primarily used as flavor enhancers and have attracted attention as natural food preservatives since their antimicrobial effects were determined. In the present study, the antimicrobial effects, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values on 5 important food-borne pathogenic bacteria were investigated in 20 different types of spices that are not commonly used. The results indicated that Hibiscus (Hibiscus sabdariffa) was the most effective against Listeria monocytogenes (26.37mm zone diameter) and Staphylococcus aureus (24.15mm zone diameter) (P < 0.05) followed by the chebulic myrobalan (Terminalia chebula) (21.34 ± 0.35 and 23.85 ± 1.69mm diameter zone respectively) (P < 0.05). Likewise, Hibiscus (H. sabdariffa) showed the lowest MICs and MBCs concentration values on five important food-borne pathogens (L. monocytogenes) MIC; 0.187mg/L, MBC; 0. Thus, this study determined that spices with antimicrobial activities can be used as natural preservatives.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
