ANTIMICROBIAL POTENCIES OF EXTRACTS OF SELECTED SPICES (TURMERIC, GINGER, THYME AND BITTER LEAVES) ON SELECTED MICROBES.
Abstract
Infectious diseases caused by pathogens and microbes are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as ginger, bitter leaf, thyme, and tumeric—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This study determines the antimicrobial potencies of selected spices (ginger, thyme, bitter leaves and turmeric) on selected microbes.
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