IN VITRO STUDY OF ANTIMICROBIAL ACTIVITY OF THE SOUTH INDIAN SPICES AGAINST ENTERIC PATHOGENSANNAPURNA S. A GASTHYA, NATASHA JAYAPAL, ERAMMA NAVEENKUMAR, N. RAJENDRA GOUD, VIJAYANAND AND J. HEMAPRIYA
This work was carried out from June to September 2007. The present study was designed to evaluate the antimicrobial activity of the extract taken from the South Indian spices namely Cardamom (Elettaria cardamomum), Cinnamon (Cinnarnonnim zeylanicum), Cloves (Syzygium aromaticum), Ginger (Zingiber officmale), Turmeric (Curcunza domestica), Cumin (Cumin= cyminum), Garlic (Allium sativurn), Onion (Allium cepa), Coriander seeds (Conundrum sativiim), and Black pepper (Pepper nigrum) against six Gram negative enteric bacteria which are the potent food borne pathogens, i.e., Escherichia coli, Salmonella typhi, Salmonella paratyphi A, Salmonella paratyphi B, Brucella abortus and Brucella melitensis. In the later phase the inhibitory effect of these spices in combination was subjected for the antibacterial activity against the same pathogenic bacteria. In addition to this, the inhibitory effect was compared with that of five antibiotics (Ciprofloxacin, Chloramphenicol, Tetracycline, Streptomycin and Nalidixic acid).The study revealed that garlic extract (E7) was active against all the food pathogens. Cardamom extract (El) showed excellent antibacterial activity against Brucella abortus, Brucella rnelitensis and Escherichia coll. The extract from cinnamon (E2)) was active against Bruce/la melitensis. Turmeric extract (E6) and pepper (E3) were active against Brucella abortus and Escherrchia coli. Clove extract (E5) was active against all pathogens except Salmonella typhi. Extracts from Coriander (E9), Onion (E4), Cumin (E8) and Ginger (E10)) had no antibacterial activity.
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