Abstract
Bacterial foodborne diseases are caused by consumption of foods contaminated with bacteria or their toxins. This study evaluated antibacterial properties of Trachyspermum ammi Acetone, ethanol, methanol, cold water and hard water extracts of spice (Ajowan) seeds against four gram negative strains of pathogenic foodborne bacteria, E. coli O157:H7 ATCC 43888, ATCC 25922, ATCC 8739 and ATCC 43895 that cause infection and intoxication. E. coli ATCC 43888 was observed to be highly susceptible to all extracts of ajowan with absolute zones of inhibition in the range of 16mm – 23mm in diameter. This study demonstrated that spice extracts have antimicrobial activity against food-borne bacterial species and should be considered as potential antibacterial agents for addition to ready meals. The spice contain high amount of secondary metabolites due to these metabolites they have high antimicrobial activity and it can be used as good bio- preserver and it can also use for medicinal purpose.
Highlights
Plants have been a valuable source of natural products for a long period of time to maintain human health, especially with more intensive studies in the last decade for natural therapies (Gislene et al, 2000)
Tested Bacterial strains: Antibacterial activity of spice powder extracts was investigated against four gram negative strains of pathogenic foodborne bacteria E. coli O157:H7 ATCC 43888, ATCC 25922, ATCC 8739 and ATCC 43895 obtained from the Scientific Linkage Indore, India
E. coli ATCC 25922 was found to be the only bacteria they showed resistance when tested against three of the organic extracts of ajowan but exhibited inhibition zones of greater than 10mm when tested against the organic extract, methanol (Figure).In the case of the aqueous extracts, both were found to have inhibitory effects of approximately 10mm throughout the investigation
Summary
Plants have been a valuable source of natural products for a long period of time to maintain human health, especially with more intensive studies in the last decade for natural therapies (Gislene et al, 2000). Some studies claim that the phenolic compounds present in spices and herbs might play a major role in their antimicrobial effects.3Food conservation for nutrition and shelf life can be obtained by controlling the growth of food borne pathogenic microorganisms and food spoilage. This could be achieved by suppressing one or more factors that are essential for microbial survival.4Suppression might be possible by adding suitable chemical substances and by controlling physical factors for the growth of microbes.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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.
