The Comparative Study of Antimicrobial Activity of Four Different Spices Formulations Using their Essential Oil and Ethanolic Extract

The study was conducted to determine the antibacterial and antifungal activity of four different spices formulations each having twelve spices cinnamon (Cinnamomum verum), black pepper (Piper nigrum), ginger (Zingiber officinale), clove (Syzygium aromaticum), cumin (Cuminum cyminum), mustard, coriander (Coriandrum sativum), nutmeg (Myristica fragrans), mace (Myristica fragrans), turmeric (Curcuma longa), bay leaf (Laurus nobilis) and cardamom (Amomum krervanh). The essential oil and ethanolic extract of all the spices mixtures were used against the food borne pathogens including three bacteria Salmonella typhi, Escherichia coli, Bacillus subtillus and three fungi namely Aspergillus niger, Penicillum digitatum, Fusarium oxysporium using agar disc diffusion method. The observed result showed that the spices mixtures ethanolic extract has more potential against all the tested microorganism where as spices mixtures essential oil showed only activity against tested bacterial strains but no activity against the fungal strains expect spices mixture D which exhibit antifungal activity.