ANTIBACTERIAL ACTIVITY OF SOME COMMON KITCHEN SPICES AGAINST ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS, SALMONELLA TYPHIAND PSEUDOMONAS AERUGINOS

The current study investigated and compared the antibacterial activity of common kitchen spices; Ginger, Turmeric, Bay leaf, and Coriander, against Escherichia coli, Staphylococcus aureus, Salmonella Typhi, and Pseudomonas aeruginosa. The antibacterial activity of different spices was calculated by the agar well cup plate method. The concentrations, 75%, 50%, and 25%, were made for all the test spices by diluting the concentrated extract with appropriate volumes of sterile distilled water. Ginger and turmeric are effective against all four pathogens. Ginger reported maximum activity against Escherichia coli with 14.5 zones of inhibition at 100% concentration. Bay leaf showed comparatively good antibacterial activity at higher concentrations and possessed maximum antibacterial activity against Salmonella Typhi with 15.4 zones of inhibition at 100% concentration. Coriander unveils comparatively good antibacterial activity against Escherichia coli and Staphylococcus Aureus at higher concentrations. It exhibits maximum antibacterial activity against Pseudomonas aeruginosa with an 18.7 mm zone of inhibition at 100% concentration. Coriander didn’t reveal activity against Salmonella Typhi at any concentration. The results of the present study are quite promising. All four spices exhibited antimicrobial activity against most pathogens, but the antimicrobial activity varies widely, depending on the type of spices and microorganisms.