Abstract
Spices and culinary herbs are used traditionally as medicines to cure health problems. Researchers have investigated the phytochemicals present in the spices and culinary herbs that are responsible for biological activities. These are potent antimicrobials and can be used to replace synthetic antioxidants and preservatives like BHA and BHT used in the food industry, the long-term usage of which can cause health hazards. In the present study, antimicrobial activity of Oreganum vulgare essential oil and phenolic and non-phenolic fractions of chloroform extract was evaluated alone and in combination with ciprofloxacin against S. aureus and with fluconazole against A. terreus to combat with the emergence of antibiotic resistance.
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