Abstract:The systematic application of spices as natural food preservatives could be the key to withstanding different food-borne diseases and the frequent use of antibiotics could be reduced thereby. Eight indigenous spices were tested against six food-borne pathogens. The spice extracts were prepared by drying, grinding, and soaking into 95% ethanol and the antibacterial activity was evaluated by the well-diffusion method. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were de… Show more
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