Abstract:Spices that are mostly of plant origin are used in the preparation of almost all processed food to enhance palatability, tastiness, sweetness, and its overall acceptability, without taking into consideration of its medicinal values. The study was conducted to determine the antioxidant capacity and antibacterial activity of the extracts ofAllium sativum,Syzygium aromaticum, andZingiber officinale against some bacterial isolates of foods origin including Bacillus cereus, Escherichia coli,Salmonella typhi,Shigell… Show more
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