Antimicrobial Effect of Spices on the Growth ofYersinia enterocolitica

Ground spices were examined in vitro for antibacterial effects on the growth of Yersinia enterocolitica. All spices showed bacteriostatic effects after 12 h when added at concentrations 4.1 to 4.7 percent (w/v) to Trypticase Soya Broth. The most effective spices were cloves, allspice, sage, cinnamon, rosemary, and oregano of which ethanol extracts reduced bacterial cell counts in a concentration dependent manner. Cloves extract at a...