Evaluation of three commercial spices against pathogenic bacteria of traditional sweetmeat- rossomalai

The antibacterial activity of three spices extracts namely Syzygium aromaticum, Cuminum cyminum and Foeniculum vulgare were assessed against seven pathogenic bacteria such as Escherichia coli, Salmonella sp., Bacillus cereus, Klebsiella sp., Streptococcus sp., Staphylococcus aureus and Staphylococcus sp. of Rossomalai. Among the spices, ethanol extract of S. aromaticum showed highest inhibition zone (15.8 mm) against E. coli. On the other hand, aqueous extract of F. vulgare seed demonstrated least activity against S. aureus. MIC and MBC value ranges from 25 to 200 mg ml -1 and 50 to 225 mg ml -1 , respectively. The lowest MIC and MBC values were recorded against E. coli for ethanol extract of S. aromaticum inflorescence. On the basis of antimicrobial spectra S. aromaticum can be considered as an effective antimicrobial agent that can be used as a food preservative in commercial purpose.