Antibacterial Effects of Some Common Spices against the Growth of Staphylococcus aureus Under Laboratory Conditions

Abstract

Large variety of botanical extracts are being used for remedial purposes as they are inexpensive, safe and effective. The present study was designed to assess the antimicrobial effects of different spices; black pepper (Piper nigrum), fennel seed (Foeniculum vulgare), carom (Trachyspermum ammi), cinnamon (Cinnamomum verum), and turmeric (Curcuma longa) against Staphylococcus aureus. The effectiveness of different spices against S. aureus was evaluated using Minimum Inhibitory Concentration (MIC) method. It was found by statistical analysis regression method that C. verum possessed significantly higher (p < 0.00) antimicrobial effects followed by C. longa (p = 0.005) against Staphylococcus aureus, while F. vulgare (p = 0.90) and T. ammi (p = 0.78) had non- significant effect against S. aureus. Furthermore, P. nigrum (p = N.A) had no effects against the bacteria. The purpose of this research is to ascertain the antibacterial action of easily cultivated spices against Staphylococcus aureus and will be helpful to treat gastrointestinal infections using common spices instead of antibiotics