Antibacterial Activity of Kitchen Spices against Some Pathogenic Organisms

The antibacterial activity of kitchen dried spices were studied against as aeruginosa, Klebsiellapneumoniae and Staphylococcus aureus. The kitchen dried spices like Pepper (Piper nigrum), Clove (SyzygiumThPseudomodromaticum) Cumin (Cuminumcyminum), Femel (Foemiculumvulgare), Ginger igiberofficinale), Turmeric (Curcuma longa), were selected for present study ihe spices were powdered and extracts were prepared with many solvents like methanol, acetone and water.10gm of powder were soaked in the solvents for 10 days. Then the extracts were filtered and filtrated was utilised for the antibacterial activity. The antibacterial activity of dried spices was performed by disc diffusion method, the results obtained were tabulated. The methanol extracts of dried spices against Klebsiella, Pseudomonas, Staphylococcus carried out which showed maximum zone of inhibition in Clove and minimum in Fennel. The acetone extracts of Ginger showed maximum zone of inhibition while in Turmeric, maximum zone of inhibition was measured. The dried spices showed its own antibacterial activity when it was extracted with water solvents maximum in Pepper and minimum in Fennel. Hence the dried spices can be used in the ailment of throat infection since these microbes were present as normal micro flora of throat in human beings.