ANTIMICROBIALACTIVITY OF ALLIUM SATIVAM AND ZINGIBER OFFICINALE EXTRACTS AGAINST FOOD BORNE PATHOGENS

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.