Antibacterial Activity of Some Commonly Used Food Commodities Against  Escherichia coli, Salmonella typhi and Staphylococcus aureus

Antibacterial Activity of Food

Authors

  • Seema Ismat Khan PCSIR Laboratories Complex, Shahrah-e-Dr. Salimuzzaman Siddiqui, Karachi-75280, Pakistan
  • Anila Siddiqui PCSIR Laboratories Complex, Shahrah-e-Dr. Salimuzzaman Siddiqui, Karachi-75280, Pakistan
  • Asma Ansari PCSIR Laboratories Complex, Shahrah-e-Dr. Salimuzzaman Siddiqui, Karachi-75280, Pakistan

Keywords:

spices, antibacterial activity, food commodities

Abstract

The activity of commonly used spices and salt, sugar and pickles against Escherichia coli, Salmonella typhi, and Staphylococcus aureus was tested. The antibacterial activity was found to be in descending order like coriander>pickles>salt and sugar>clove>turmeric>black pepper>red chilli against S. typhi and garlic>clove>onion>ginger against S. aureus.

 

 

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Published

2009-06-29

How to Cite

Khan, S. I., Siddiqui, A., & Ansari, A. (2009). Antibacterial Activity of Some Commonly Used Food Commodities Against  Escherichia coli, Salmonella typhi and Staphylococcus aureus: Antibacterial Activity of Food. Biological Sciences - PJSIR, 52(3), 143–145. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/537

Issue

Vol. 52 No. 3 (2009): Pakistan Journal of Scientific and Industrial Research

Section

Articles