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Volume : II, Issue : XII, January - 2013 ANTIMICROBIAL ACTIVITY OF ALLIUM SATIVAM AND ZINGIBER OFFICINALE EXTRACTS AGAINST FOOD BORNE PATHOGENS S. ELAMATHY AND KANCHANA. D Published By : Laxmi Book Publication Abstract : Herbal and spices are very important and useful as therapeutic against many
pathogenic infections. Most bacteria are sensitive to the extracts from spices such as
clove, ginger, garlic, mustard, onion, oregano, turmeric etc. Spices such as garlic and
ginger have been used as antimicrobial agents against E.coli and Klebsiella sp by using
well diffusion method. The spices extracts prepared by using three solvents methanol,
ethanol and aqueous. According to the result among the selected spices garlic had the
inhibitory activity showed maximum zone 0f 26mm against Klebsiella sp and a zone of
23mm against E.coli. The aqueous extracts of garlic were more effective than methanol
and ethanol extract. In case of ginger ethanol extract showed maximum zone of
inhibition 25mm against klebsiella sp and minimal zone was recorded in 11mm aqueous
extract. The minimum inhibitory concentration of different bacterial species varied from
0.2mg/ml to 1.0mg/ml. Keywords : Article : Cite This Article : S. ELAMATHY AND KANCHANA. D, (2013). ANTIMICROBIAL ACTIVITY OF ALLIUM SATIVAM AND ZINGIBER OFFICINALE EXTRACTS AGAINST FOOD BORNE PATHOGENS. Indian Streams Research Journal, Vol. II, Issue. XII, http://oldisrj.lbp.world/UploadedData/1872.pdf References : - A. Shelef (1983). Antimicrobial effects of spices. J. food saf.Vol. 6 29–44 B.G.Hughes., Lawson, D.L. (1991). Antimicrobial effects of Allium sativum (garlic), Allium ampeloprasum (elephant garlic) and Allium cepa(onion), garlic compounds and commercial garlic supplement products. Phytotherapy research. Vol .5 154-158
- N. Benkeblia. (2004). Antibacterial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum). Lebensmittel-Wissenschaft und –technologie, Vol. 37,263- 268 P.N. Ravindran., and Babu, K.N. (2004). In: Ravindran, P.N. and K.N. Babu (eds.), Ginger the Genus Zingiber. CRC, New York
- G.J.E. Nychas., and Skandamis, P.N. (2003). Antimicrobials from herbs and spices. In: Roller, S. (ed.), Natural Antimicrobials for the Minimal Processing of Foods. CRC, New York.
- Y.Yamada, Kikuzaki, H and Nakatani, N.(1992). Identification of antimicrobial gingerols from ginger (Zingiber officinale). J. Antibact. Antifungal. Agents, 20: 309–311.
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