Which spices kill bacteria

Here are 14 "health foods" that aren't as nutritious as you thought. If you're considering adding or removing meat from your diet, you may wonder whether meat is healthy. This article explores the environmental and…. For optimal health, it's a good idea to choose the foods that contain the most nutrients.

Here are the 11 most nutrient-dense foods on earth. Calcium has many benefits, but most people aren't getting enough of this mineral. Here is a list of 15 foods that are rich in calcium, many of which…. Health Conditions Discover Plan Connect. Medically reviewed by Natalie Butler, R. Share on Pinterest. Spicy food has longevity benefits. Spicy food speeds up your metabolism. Spices combat inflammation.

Spices may even help fight cancer cells. Spices help kill bacteria. Recipes to spice up your life. Word of caution. Bottom line. Read this next. Freshly: A Dietitian's Honest Comparison. Sherman credits Billing, a Cornell undergraduate student of biology at the time of the research, with compiling many of the data required to make the microbe-spice connection: More than 4, recipes from 93 cookbooks representing traditional, meat-based cuisines of 36 countries; the temperature and precipitation levels of each country; the horticultural ranges of 43 spice plants; and the antibacterial properties of each spice.

Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers they kill everything , followed by thyme, cinnamon, tarragon and cumin any of which kill up to 80 percent of bacteria. Capsicums, including chilies and other hot peppers, are in the middle of the antimicrobial pack killing or inhibiting up to 75 percent of bacteria , while pepper of the white or black variety inhibits 25 percent of bacteria, as do ginger, anise seed, celery seed and the juices of lemons and limes.

The Cornell researchers report in the article, "Countries with hotter climates used spices more frequently than countries with cooler climates. Indeed, in hot countries nearly every meat-based recipe calls for at least one spice, and most include many spices, especially the potent spices, whereas in cooler counties substantial fractions of dishes are prepared without spices, or with just a few.

Accordingly, countries like Thailand, the Philippines, India and Malaysia are at the top of the hot climate-hot food list, while Sweden, Finland and Norway are at the bottom. The United States and China are somewhere in the middle, although the Cornell researchers studied these two countries' cuisines by region and found significant latitude-related correlations.

The biologists did consider several alternative explanations for spice use and discounted all but one. The problem with the "eat-to-sweat" hypothesis -- that people in steamy places eat spicy food to cool down with perspiration -- is that not all spices make people sweat, Sherman says, "and there are better ways to cool down -- like moving into the shade.

However the micronutrient hypothesis -- that spices provide trace amounts of anti-oxidants or other chemicals to aid digestion -- could be true and still not exclude the antimicrobial explanation, Sherman says. However, this hypothesis does not explain why people in hot climates need more micro-nutrients, he adds.

The antimicrobial hypothesis does explain this. The study of Darwinian gastronomy is a bit of a stretch for an evolutionary biologist like Sherman, who normally focuses his research on the role of natural selection in animal social behavior and is best known for his studies of one of nature's most social and unusual-looking creatures, the naked mole-rat Heterocephalus glaber of Africa.

But eating is definitely one of the more social behavior of Homo sapiens s, he maintains, and it's a good way to see the interaction between cultural evolution and biological function. The microbes are competing with us for the same food," Sherman says. They're constantly mutating and evolving to stay ahead of us. One way we reduce food-borne illnesses is to add another spice to the recipe.

Of course that makes the food taste different, and the people who learn to like the new taste are healthier for it. For biology student Billing, the spice research for a senior honors thesis took her to an unfamiliar field, food science, and to the Cornell University School of Hotel Administration, where the library contains one of the world's largest collections of cookbooks.

The major component of cinnamon, cinnamaldehyde, possesses antimicrobial effects on microorganisms, as it inhibited cell wall biosynthesis, membrane function, and specific enzyme activities. More specific cellular targets of cinnamaldehyde are still required to be studied in detail [ 73 ].

Mvuemba et al. At the concentration of 0. Another study conducted by Wang et al. In the same way, the antimicrobial activities of the hydrosols of six spices basil, clove, cardamom, cinnamon, mustard, and thyme against five microorganisms S. The inhibition percentage of cinnamon hydrosol was 10— Moreover, S. Agaoglu et al. Among all the spices tested, only cinnamon exerted inhibitory activities against all the tested microorganisms.

Keskin et al. Cinnamon methanol extract exerted antimicrobial effects on all tested microorganisms, while the ethyl acetate extract showed inhibition against tested microorganisms except P. Revati et al. Crude ethanol extract of cinnamon was the most effective against all the clinical isolates of Enterococci , with the DIZs ranging from 31 to 34 mm.

Moreover, the antimicrobial activities of 8 spice EOs against 6 bacterial species and 10 fungal species were tested in a study using the disk diffusion assay and MICs were determined using the agar dilution test [ 78 ]. Cinnamon EO possessed the strongest inhibition effects on all tested microorganisms among all spices examined with the MICs ranges of 0. Compared with bacteria, fungi were more sensitive to cinnamon EO.

Collectively, all the mentioned studies with good quality demonstrated that cinnamon showed antimicrobial activities covering a wide range of species, such as MRSA and A.

Cumin Cuminum cyminum is an aromatic plant belonging to the Apiaceae family. Cumin has been used since ancient time as an ingredient in foods in Middle East, and cumin seeds have long been used as antiseptic and disinfectant in India [ 80 ]. Cuminaldehyde, cymene, and terpenoids are the major bioactive constituents of cumin EOs [ 81 ].

In a study, the antimicrobial activities of cumin EO against E. In another study, the antifungal activities of cumin seeds EO against fungi isolated from food samples were tested [ 82 ]. The EO was fungicidal to most of the fungal species, and exerted a broad spectrum of fungal toxicity at MIC 0. Furthermore, Abd El Mageed et al. Both microwave and conventionally oven roasted cumin oils had similar antimicrobial effects on microorganisms tested and were more effective than those of raw oils.

Reza et al. Chaudhry et al. Cumin EO was also more effective than some spice EOs as reported. Iacobellis et al. The results showed that cumin EO was effective against all tested bacterial species as well as S. Stefanini et al. The results indicated that cumin was effective against E. In another study, the antimicrobial activities of EOs of six spices against L.

Moreover, another study evaluated the antimicrobial activities of EOs of five spices against different microorganism species by the disc diffusion method and discussed the possible effects in vitro between plants and antibiotics [ 88 ]. Cumin inhibited all tested bacteria and fungi. The application of cumin with gentamicin, cephalothin, and ceftriaxone showed synergistic effects against Pseudomonas pyocyaneus P. Similarly, the possible synergistic interactions of some spice EOs on antibacterial activities against six foodborne bacteria— B.

The results showed that coriander and cumin seed oil combination exhibited synergistic interactions on antibacterial activities. Consequently, cumin had antimicrobial effects on several microorganisms like E. In the future, the mechanisms of antimicrobial action of cumin and its major components—cuminaldehyde and cymene—on other microorganisms should be further studied. Rosemary Rosmarinus officinalis , belonging to the Lamiaceae family, is a perennial shrub with pleasant smell and grows all over the world.

Rosemary has been used in pharmaceutical products and traditional medicine, and also used as a flavoring agent in food products due to its desirable flavor, antioxidant activities, and antimicrobial activities [ 90 , 91 ].

Tavassoli et al. Compared with bifonazole, rosemary EO showed better antifungal activities especially against C. Rosemary EO also expressed important antibacterial activities on E. Weerakkody et al. The results of both methods indicated that hexane extract of rosemary exhibited significantly higher antibacterial activities than ethanol and water extracts against all bacteria tested except S.

Additionally, Krajcova et al. Rosemary extract was proved to be the most effective at all concentrations 0. Zhang et al. Individual extract of rosemary showed strong antimicrobial activities, and the combination of rosemary and liquorice extracts showed the best inhibitory effects on all tested microorganisms.

Kozlowska et al. Rosemary exhibited its inhibitory effects with a broader spectrum than the other four spices, as the MICs were 0. Both combinations galangal, rosemary, and lemon; galangal and rosemary significantly decreased the levels of aerobic bacteria and lactic acid bacteria, but showed no effects on L. Azizkhani et al. The application of rosemary significantly inhibited the growth of microorganisms and the lowest microbial counts were obtained in samples containing both rosemary and mint, indicating the possible synergistic effects.

Toroglu [ 88 ] evaluated the antimicrobial activities of five spice EOs by the disc diffusion method and discussed possible effects of plants and antibiotics. Rosemary had antimicrobial effects on all tested fungi and bacteria. The combination of rosemary EO and cephalothin antibiotics showed synergic effects on S.

Above all, the papers cited are of good quality and indicated that rosemary EO and extracts were found antimicrobial at low MICs against some bacteria and fungi, especially Gram-positive bacteria such as S. Some studies indicated that rosemary showed synergic effects with some spices and antibiotics such as galangal and cephalothin.

The mechanisms of antimicrobial action of both rosemary and its major components should be further studied. Garlic Allium sativum belongs to the Liliaceae family [ 98 ]. The antimicrobial activities of garlic have been recognized for many years, and the active component was identified as allicin, a diallyl thiosulfinate 2-propenylpropenethiol sulfonate [ 99 ].

In a study, Sallam et al. Another study also assessed the antimicrobial activities of dried garlic powders made by different drying methods against S. Fresh garlic exhibited the highest activities followed by freeze-dried powder. The retaining of active components responsible for antimicrobial activities was mainly affected by both drying temperature and time. The results indicated that chopped garlic delayed the growth of microorganisms in ground meat, which depended on the garlic concentrations.

Garlic EO penetrated the cellular membranes and even the menbranes of organelles like mitochondria, damaged organelles, and resulted in the death of C. Furthermore, garlic EO induced differential expression of several critical genes including those involved in oxidation-reduction processes, and cellular response to drugs and starvation. Some studies compared the antimicrobial activities of different spices.

Indu et al. Joe et al. Garlic extract exerted superior antibacterial activities at all concentrations , , and ppm , especially against P. Geremew et al. Garlic was the most effective against all tested pathogens except S. Among different solvent extracts used, garlic acetone extract exhibited the highest antibacterial activities. Touba et al. The results indicated that the cold water extract of garlic exhibited good antifungal activities against all three tested fungi, and hot water extract of garlic showed the best antifungal activities.

Nejad et al. Samples treated with garlic aqueous extract were kept in refrigerator for one and two weeks, and were frozen for one, two, and three months, before being tested by the microbial counts.

The first- and second-week samples were significantly reduced by all the 1, 2, and 3-mL extracts, which were added to g hamburger samples, respectively, showing 2 and 3-mL extracts were more effective. In treatment of one, two, and three-month samples, the growth of S. Al-Turki [ 55 ] explored the antimicrobial activities of five spice hydrosols thyme, peppermint, sage, black pepper, and garlic against B.

Garlic hydrosol exhibited stronger antibacterial activities against B. In conclusion, garlic showed great antimicrobial activities at low concentrations against several pathogenic microorganisms like E. Fresh garlic was found to possess higher antimicrobial activities than garlic powder and oil. Ginger Zingiber officinale , belonging to the family of Zingiberaceae [ ], is widely used as an ingredient in food, pharmaceutical, cosmetic, and other industries.

Ginger was proved to possess antimicrobial activities in several studies. Singh et al. Park et al. The results indicated that ginger extracts exhibited antibacterial activities against three tested bacteria.

Sa-Nguanpuag et al. The results showed that the oils extracted by both methods possessed antimicrobial activities against B. Yoo et al. The results indicated that ginger extract possessed inhibitory effects on two serogroups of E.

The results demonstrated that ginger extract significantly suppressed the mycelial growth of tested microorganisms, and P. The results showed that hot water extracts from garlic and ginger possessed the best antifungal activities.

Cold water extracts were commonly more effective than hot water extracts on tested pathogens. In another study, the antibacterial activities of 7 ethanol extracts of spices against high levels gentamicin resistant enterococcal strains isolated from clinical samples were evaluated by the well diffusion method [ 77 ]. The results indicated that only cinnamon and ginger extracts were found to have activities against all the isolates, with the DIZs of ginger ranged from 27 to 30 mm.

Collectively, ginger was proved to possess significant antimicrobial activities against some common microorganisms such as P. Ginger could also inhibit pathgens like P. The exact mechanisms of action of ginger on bacteria and fungi were rarely studied and need futher exploration. Basil Ocimum basilicum is one of the oldest spices, which is widely used in the flavoring of confectionary, baked goods, condiments, etc.

Basil oil was also used in perfumery, as well as in dental and oral products [ ]. Basil is a natural spice which possesses antimicrobial activities as many studies have reported. In a study, the antimicrobial activities of EOs from aerial parts of basil collected at full flowering stage during summer, autumn, winter, and spring against S.

The results indicated that basil EOs possessed antimicrobial activities against all tested microorganisms. Antimicrobial activities of the EOs varied significantly as seasons changed, and EOs from winter and autumn crops exhibited greater antimicrobial activities. In another study, the antimicrobial activities of chloroform, acetone and 2 different concentrations of methanol extracts of basil against 10 bacteria and 4 yeasts were determined by the disc diffusion assay [ ].

Methanol extracts provided inhibition zones on P. Kocic-Tanackov et al. Basil extract showed significant activities against F. Beatovic et al. All the EOs showed fold higher antibacterial activities than ampicillin for some bacteria, and to fold higher antifungal activities than the commercial antifungal agents, e. El-Habib [ ] investigated the antifungal activities of seven spice EOs against A. The results showed that basil EO delayed the growth of A.

Basil EO possessed the antibacterial activity against M. Generally, basil has been proved to possess effects of inhibiting some microorganisms at low MICs especially fungi like A. Therefore, future studies are needed. Fennel Foeniculum vulgare , belonging to family Umbellifarae [ ], is widely planted in temperate zones and the tropical belt for its aromatic fruits, and is used as an ingredient in the cooking [ ]. The EO of fennel seeds has been reported with significant antifungal activities and antibacterial activities.

In a study, the antibacterial activities of fennel seeds EO against Streptococcus mutans S. The results showed that growths of all S. Diao et al. The results showed that fennel seeds EO exerted antibacterial effects on Streptomyces albus S. In another study, the antimicrobial activities of crude extract of fennel was determined using the agar diffusion method against E. The results indicated that the crude extract of fennel had a great potential as an antimicrobial material against all the nine microorganisms tested, especially fungal strains.

Some studies also tested the methanol, ethanol, and acetone extracts of fennel. In a study, the antifungal activities of EO and acetone extract of fennel against 10 fungi were assessed by the inverted petriplate method [ ]. The results showed that fennel EO completely inhibited A.

Fennel seed EO could break the permeability of cell membrane of S. The antimicrobial activities of cumin and fennel EOs on S. Nguyen et al. Methanol and ethanol extracts from fennel seeds exhibited the best antimicrobial effects with the largest DIZs on six out of the seven bacteria except E. The mechanisms of fennel and its major components need further studies.

Coriander Coriandrum sativum , belonging to family Umbelliferae, is a native plant of the Mediterranean region and is widely cultivated in India, Russia, Central Europe, Asia, and Morocco. Coriander was widely applied in producing chutneys and sauces, flavoring pastry, cookies, buns, and tobacco products, and extensively employed for preparation of curry powder, pickling spices, sausages, seasonings, and food preservatives [ 4 , ]. Duarte et al.

Coriander EO also showed inhibitory effects on the biofilim formation of Campylobacter spp. Also, the antimicrobial activities of coriander EO against multidrug resistant pathogen, Acinetobacter baumannii A.

Another study investigated the synergistic antibacterial effects of coriander EO and six antibacterial drugs cefoperazone, chloramphenicol, ciprofloxacin, gentamicin, tetracycline, and piperacillin against two A. The results indicated that coriander EO showed synergistic action with chloramphenicol, ciprofloxacin, and tetracycline, and contributed to resensitizing A.

Freires et al. The results showed that the MICs ranged from Sliva et al. The results indicated that coriander EO showed antimicrobial activities against all tested bacteria and showed bactericidal activities against bacteria except B. The MICs of coriander against all tested bacteria ranged from 0. Acimovic et al. The results of the former method showed that EO was highly active against Curpularia palliscens , F. In another study, the antimicrobial activities of ethanol and aqueous-ethanol extracts of coriander were investigated against B.

Ethanol extract revealed the elevated antimicrobial activities against P. Besides, aqueous-ethanol extract exhibited the highest activities against B. Furthermore, the effect of microwaves on EO of coriander on its antimicrobial activities was also tested [ 83 ]. The antimicrobial effects against microorganisms of both microwave and conventionally roasted oils were similar and more effective than those of raw oils.

Coriander EO permeated the cell membranes, resulting in the loss of all cellular functions [ 4 ]. The mechanisms of antibacterial action of coriander EO on Gram-positive and Gram-negative bacteria are different and need further exploring. Coriander EO was found to bind to membrane ergosterol and increase ionic permeability, ultimately causing cell death of C. The antimicrobial activities of four spice EOs against isolated clinical specimens were compared using the diffusion method [ 87 ], and the results showed that coriander oil was active only against Salmonella sp.

Dimic et al. The results indicated that coriander extract had the best antifungal activities in the vapor phase as it completely inhibited A. The papers cited are of high quality and indicated that coriander possessed significant antimicrobial activities at low concentrations against several pathogens such as A.

Galangal Alpinia galangal Table 12 has been used as a food additive in Thailand and other Asian countries since ancient time [ ]. In a study, the antimicrobial activities of extracts of seven spices and herbs against E. The hexane and ethanol extracts of galangal had strong antimicrobial activities against S. Moreover, the synergistic antimicrobial effects of extract combination galangal, rosemary, and lemon iron bark on S. Galangal and rosemary showed synergistic activities against S.

Additionally, Rao et al. Among the three solvents used, the activities of methanol extract at pH 5. Another study also evaluated the antimicrobial activities of methanol extracts of four Alpinia strains against six strains of bacteria and four strains of fungi, using the disc diffusion assay [ ]. The results demonstrated that galangal flower possessed the best effects on M.

The mechanisms of action of galangal have been rarely explored up till now. Black pepper Piper nigrum Table 13 is largely used as a flavoring agent in foods. The antifungal effects of EO and acetone extract of black pepper on various pathogenic fungi were tested by the inverted petriplate technique and food poisoning technique [ ].

In another study, the bacterial effects of EOs and acetone extracts of four spices on S. The results showed that black pepper extracts completely reduced colonies of S. Zarai et al. The results showed that the ethanol extract was the most effective to the tested bacteria with the MICs ranging from Black pepper EO could cause physical and morphological alterations in the cell walls and membranes of E.

Chemical components of black pepper and its mechanisms of antimicrobial action need further exploration. The antimicrobial activities of the spices mentioned above against several common microorganisms are summarized in Table Other spices—such as Allium roseum L.

The antibacterial and antifungal activities of commonly used spices have been summarized. Several spices—such as clove, oregano, thyme, cinnamon, and cumin—have exhibited significant antimicrobial activities against food spoilage bacteria like B.

Therefore, these spices could be used to decrease the possibility of food poisoning and spoilage, to increase the food safety and shelf-life of products, and to treat some infectious diseases. In the future, as the combinations of several spices were proven to possess higher inhibitory effects on specific bacteria than those of individual spices, the interactions of more spices should be studied and evaluated to inhibit different microorganisms in different food products.

Furthermore, spice products may be considered as an alternative to common antibiotics to treat infectious diseases. As the majority of the studies focused on the in vitro activities of spices against human pathogenic bacteria, in vivo studies and clinical trials are needed to be conducted in future. The mechanisms of antimicrobial action of spices remain to be clarified in order to make the best use of spices.

Furthermore, the potential toxicity of spices on humans should be evaluated. National Center for Biotechnology Information , U. Int J Mol Sci. Published online Jun Find articles by Qing Liu. Find articles by Xiao Meng. Find articles by Ya Li. Find articles by Cai-Ning Zhao. Find articles by Guo-Yi Tang. Author information Article notes Copyright and License information Disclaimer. Received May 16; Accepted Jun This article has been cited by other articles in PMC. Abstract Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world.

Keywords: spice, antibacterial activity, antifungal effect, antimicrobial property, essential oil, clove, oregano, thyme. Introduction Microbial pathogens in food may cause spoilage and contribute to foodborne disease incidence, and the emergence of multidrug resistant and disinfectant resistant bacteria—such as Staphylococcus aureus S. Clove Clove Eugenia caryohyllata , belonging to family Myrtaceae, is widely used in medicine as antiseptic against infectious diseases like periodontal disease due to the antimicrobial activities against oral bacteria [ 15 ].

Antimicrobial Activities of Clove Antimicrobial activities of clove water extract were studied in vitro and in vivo against pathogenic microorganisms S. The Application of Clove as Antimicrobial Agents in Food Packaging Clove EO and its functional extracts have been incorporated into films, the antimicrobial activities of which have been evaluated in some studies.

Table 1 Antibacterial and antifungal activities of clove. Type of Samples Bacteria and Fungi Main Results Reference Clove and cinnamon water extracts Staphylococcus aureus and Escherichia coli Both in vivo and in vitro results confirmed the efficacy of clove extract as natural antimicrobials. Clove water extract was the most effective among all the water extracts with the MIC ranging from 0. Open in a separate window. Oregano Oregano Origanum vulgare , belonging to family Lamiaceae, has been used as food seasoning and flavoring for a long time.

Antimicrobial Activities of Oregano Babacan et al. Table 2 Antibacterial and antifungal activities of oregano. All the isolates tested were sensitive to EO of oregano. Oregano EO was the most effective against E. Oregano-2 in the USA oil was the most effective at maintaining the reduced levels of total mesophilic microorganisms. Thyme Thyme Thymus vulgaris , belonging to family Lamiaceae, is a subshrub native to the western Mediterranean region.

Table 3 Antibacterial and antifungal activities of thyme. Cinnamon Cinnamon Cinnamomum zeylanicum , belonging to family Lauraceae, is widely applied in savory dishes, pickles, and soups [ 66 ]. Antimicrobial Activities of Cinnamon The antimicrobial activities of cinnamon were evaluated in some studies. Table 4 Antibacterial and antifungal activities of cinnamon. Cumin Cumin Cuminum cyminum is an aromatic plant belonging to the Apiaceae family.

Table 5 Antibacterial and antifungal activities of cumin. Cumin EO was effective against E. Rosemary Rosemary Rosmarinus officinalis , belonging to the Lamiaceae family, is a perennial shrub with pleasant smell and grows all over the world.

Antimicrobial Activities of Rosemary Tavassoli et al. Table 6 Antibacterial and antifungal activities of rosemary. Garlic Garlic Allium sativum belongs to the Liliaceae family [ 98 ].

Antimicrobial Activities of Garlic In a study, Sallam et al. Comparison of Antimicrobial Activities of Garlic and Other Spices Some studies compared the antimicrobial activities of different spices. Table 7 Antibacterial and antifungal activities of garlic. Ginger Ginger Zingiber officinale , belonging to the family of Zingiberaceae [ ], is widely used as an ingredient in food, pharmaceutical, cosmetic, and other industries.

Antimicrobial Activities of Ginger Ginger was proved to possess antimicrobial activities in several studies. Table 8 Antibacterial and antifungal activities of ginger. Extracts obtained by both extraction methods inhibited listed microorganisms. Ginger extract possessed inhibitory effects on two serogroups of E. Basil Basil Ocimum basilicum is one of the oldest spices, which is widely used in the flavoring of confectionary, baked goods, condiments, etc. Antimicrobial Activities of Basil In a study, the antimicrobial activities of EOs from aerial parts of basil collected at full flowering stage during summer, autumn, winter, and spring against S.

Table 9 Antibacterial and antifungal activities of basil. Fennel Fennel Foeniculum vulgare , belonging to family Umbellifarae [ ], is widely planted in temperate zones and the tropical belt for its aromatic fruits, and is used as an ingredient in the cooking [ ]. Table 10 Antibacterial and antifungal activities of fennel. Coriander Coriander Coriandrum sativum , belonging to family Umbelliferae, is a native plant of the Mediterranean region and is widely cultivated in India, Russia, Central Europe, Asia, and Morocco.

Antimicrobial Activities of Coriander Duarte et al. Comparison of Antimicrobial Activities of Coriander and Other Spices The antimicrobial activities of four spice EOs against isolated clinical specimens were compared using the diffusion method [ 87 ], and the results showed that coriander oil was active only against Salmonella sp.

Table 11 Antibacterial and antifungal activities of coriander. MICs ranged from Galangal Galangal Alpinia galangal Table 12 has been used as a food additive in Thailand and other Asian countries since ancient time [ ].

Table 12 Antibacterial and antifungal activities of galangal. Black Pepper Black pepper Piper nigrum Table 13 is largely used as a flavoring agent in foods. Table 13 Antibacterial and antifungal activities of black pepper. Other Spices The antimicrobial activities of the spices mentioned above against several common microorganisms are summarized in Table Table 14 Antimicrobial activities of spices against several common microorganisms.

Table 15 Antibacterial and antifungal activities of other spices. Extracts of bulbs, leaves, flowers and seeds by 3 extraction methods S. Pressurized-liquid extract S. EO and acetone extract P. Ethanol extract E. Polyphenolic compounds B. The oil of C. Methanol extract S. EO and leaves ethanol, water and hot water extract B. Aqueous, ethanol, ethyl acetate and hexane extracts B. Ethanol, ethyl acetate and aqueous extracts Agrobacterium tumefaciens , Bacillus mycoides , B. Methanol, ethyl acetate, acetone extracts S.

Aqueous extracts Uromyces appendiculatus N. The EO exhibited antifungal activities against fungal isolates from some spices and showed better efficacy as fungi toxicant than prevalent fungicide Wettasul Methanol and aqueous extracts V.

Alcoholic and hexane extracts P. Alcoholic and hexane extracts of P. EO of fruit A. EO 16 microorganisms P. Water extract S. Decoction F. EO 13 bacteria and 2 yeasts T. Conclusions The antibacterial and antifungal activities of commonly used spices have been summarized.

Conflicts of Interest The authors declare no conflict of interest. References 1. Miladi H. Antibacterial and efflux pump inhibitors of thymol and carvacrol against food-borne pathogens. Brul S. Preservative agents in foods. Mode of action and microbial resistance mechanisms. Food Microbiol. De Souza E. Antimicrobial effectiveness of spices: An approach for use in food conservation systems. Silva F. Antimicrobial activity of coriander oil and its effectiveness as food preservative.

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