Most. Ferdousi Begum, Md. Abdul Qayum Sarker, Md. Mozammel Hoque,
Md. Showkat Hossain, and M. Firoz Alam, from the institute of Bangladesh.
wrote a Research article about, Spice Power: Fighting Sweetmeat Bacteria with
Natural Antimicrobials. Entitled, Evaluation of three commercial spices against
pathogenic bacteria of traditional sweetmeat- rossomalai. This research paper
published by the International Journal of Biosciences | IJB. an open
access scholarly research journal Biosciences. under the affiliation of
the International Network For Natural Sciences| INNSpub. an open
access multidisciplinary research journal publisher.
Abstract
The antibacterial
activity of three spices extracts namely Syzygium aromaticum, Cuminum
cyminum and Foeniculum vulgare were assessed against seven
pathogenic bacteria such as Escherichia coli, Salmonella sp., Bacillus
cereus, Klebsiella sp., Streptococcus sp., Staphylococcus
aureus and Staphylococcus sp. of Rossomalai. Among the spices,
ethanol extract of S. aromaticum showed highest inhibition zone (15.8
mm) against E. coli. On the other hand, aqueous extract of F. vulgare seed
demonstrated least activity against S. aureus. MIC and MBC value
ranges from 25 to 200 mg ml-1 and 50 to 225 mg ml-1, respectively. The
lowest MIC and MBC values were recorded against E. coli for
ethanol extract of S. aromaticum inflorescence. On the basis of
antimicrobial spectra S. aromaticum can be considered as an effective
antimicrobial agent that can be used as a food preservative in commercial
purpose.
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Introduction
Rossomalai is a
traditional chhana based sweetmeat in Bangladesh. It is very nutritious on
account of its fairly high protein, fat contain minerals, especially calcium
and phosphorous and also few soluble vitamins particularly vitamin A and D
(Alam et al., 2002) which are suitable for growth of microorganism. Recent U.S
estimates indicate that about 76 million illnesses are attributed to food-borne
disease and among them 30% are caused by bacteria, 3% by parasites, and 76% by
viruses (Mead et al., 1999). Foods are the primary sources of many pathogenic
microorganisms like E. coli. Staphylococcus aureus, Clostridium botulinum,
Listeria monocytogenes, Salmonella etc. These organisms commonly carried by the
nose and the skin can easily be transferred to food through handling, which
causes infectious diseases like nausea, vomiting, or fever. Incidence of food
borne diseases is common in Bangladesh where public health and sanitation
facilities are inadequate (Kabirullah, 2006). In developed countries food-borne
pathogens are responsible for millions of cases of infectious gastrointestinal
diseases each year, costing billions of dollars in medical care and lost
productivity. Recently there has been increasing interest in discovering new
natural antibacterial (Sagdic et al., 2003a) to control and treatment of
various infectious diseases as chemically synthesized drugs have undesirable
side effects. The growing concern about food safety has lead to the development
of natural antimicrobials to control food borne pathogens. Some spices are
commonly used as natural antimicrobial agents in foods. Addition of spices in
foods not only imparts flavor and pungent stimuli but also provides
antimicrobial property (Nevas et al., 2004). In herbal medicine, cumin seed are
used as galactogogue, stimulant, carminative, stomachic, and antispasmodic.
Moreover, cumin oil shows a high antifungal activity against various pathogenic
fungi and effective high antibacterial activity (Li and Jiang, 2004). Syrup is
made from fennel to treat babies with colic or painful teething and long term
ingestion (Türkyilmaz et al., 2008). Although some researchers have studied the
antibacterial activity of spices against several species of bacteria, such as
E. coli, Salmonella, Shigella, L. monocytogenes etc. and few serotypes of
Salmonella i.e., S. typhimurum (Elgayyar et al., 2001), S. enteritidis (Tassou
et al., 1995) and S. anatum (Swetwieathana et al., 1999). The antioxidant,
antibacterial and antifungal activities of spices and their derivatives have been
investigated by some researchers (De and Banerjee, 1999; Sagdic et al., 2003b;
Sagdic, 2003). Therefore, the present investigation was carried out to screen
of antibacterial potentiality of three spices extracts against pathogenic
bacteria in Rossomalai through disc diffusion method for justification of their
efficacy as food preservative.
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