Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5253–5261 | Cite as

Determination of sensitivity of some food pathogens to spice extracts

  • Gökhan AkarcaEmail author
  • Oktay Tomar
  • İlknur Güney
  • Sena Erdur
  • Veli Gök
Original Article


Spices are primarily used as flavor enhancers and have attracted attention as natural food preservatives since their antimicrobial effects were determined. In the present study, the antimicrobial effects, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values on 5 important food-borne pathogenic bacteria were investigated in 20 different types of spices that are not commonly used. The results indicated that Hibiscus (Hibiscus sabdariffa) was the most effective against Listeria monocytogenes (26.37 mm zone diameter) and Staphylococcus aureus (24.15 mm zone diameter) (P < 0.05) followed by the chebulic myrobalan (Terminalia chebula) (21.34 ± 0.35 and 23.85 ± 1.69 mm diameter zone respectively) (P < 0.05). Likewise, Hibiscus (H. sabdariffa) showed the lowest MICs and MBCs concentration values on five important food-borne pathogens (L. monocytogenes) MIC; 0.187 mg/L, MBC; 0. Thus, this study determined that spices with antimicrobial activities can be used as natural preservatives.


Antimicrobial activity MICs MBCs Spices Food-borne pathogen 



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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Food Engineering Department, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
  2. 2.Food Engineering DepartmentAfyon Kocatepe UniversityAfyonkarahisarTurkey
  3. 3.2Analitik Consultant GroupÇekmeköy, IstanbulTurkey

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