Abstract
The inhibitory effects of various concentrations of thyme, mint, bay leaves and their alcohol extracts were tested on the growth of three food poisoning bacteria, Salmonella typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus. In each spice medium, S. typhimurium displayed the lowest sensitivity Thyme, which inhibited the growth of S. aureus at a level of 0.05% was the most inhibitory of the three spices studied. Bay leaves were found to be the least active spice of which 0.5% concentration was necessary for the growth inhibition of S. aureus. In each growth medium containing spice extracts, V. parahaemolyticus was found to be the most sensitive bacteria; growth was inhibited by the addition of 1000, 5000 and 6000 ppm of thyme, bay leaves and mint, respectively.
Published Version
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