Evaluation of Antimicrobial Activity of Kitchen Spices & Condiments Used in West Bengal against Enteropathogens

In the present study three spices of Cinnamon (Cinnamomum zeylanicum, family Lauraceae), Clove (Eugenia caryophyllus, family Myrtaceae) and Turmeric (Curcuma longa L, family Zingiberaceae), were used at various extracts of concentrations i.e. 20%, 60%, 100% against the three enteropathogens i.e. Escherichia coli-97, Salmonella-98 and Klebsiella pneumonia-34.These were performed for antibacterial activity of the spice extracts at various pH i.e. 5, 6, 7, & 8 at 100% concentration against the enteropathogens , with different temperatures ie. 26°C, 37°C & 100°C by Disc diffusion method. Extracts of Cinnamon powder, three different solvents like hot water, cold water and ethanol and were used in the present study. The spices were washed with distilled water aand pulverized into smooth powder by using a grinder this was added to 20 ml of all the extracts and kept on. The mixture was left to incubate overnight in a water bath (70°C) followed by centrifugation (15minutes, 2000 rpm at 4°C). And filtered through Whatman no.1 filter paper. Among the various combinations used the spices with ethanol extract showed better technological and microbiological quality.