Antimicrobial properties of some synthetic food spices commonly used in Nigeria

Abstract

This study focuses on\r\nevaluating the antimicrobial properties of various synthetic spice blends\r\nagainst foodborne pathogens and spoilage microorganisms. This study evaluates\r\nthe antimicrobial activity of various spice extracts against different\r\nmicroorganisms using the well-in agar and disc diffusion methods. The spice\r\nextracts tested include Kitchen Glory, Spicity, Paramount All Purpose\r\nSeasoning, Big Mama Spice, and Larsor Chicken Spice. The microorganisms\r\nassessed were Klebsiella pneumoniae, Staphylococcus aureus, Staphylococcus\r\nsaprophyticus, and Escherichia coli. In the disc diffusion method,\r\nKitchen Glory demonstrated the highest inhibition against Escherichia coli\r\n(14.87±0.24 mm). Spicity showed the highest activity against Staphylococcus\r\naureus (14.47±0.64 mm). Paramount All Purpose Seasoning had the highest\r\ninhibition against Staphylococcus saprophyticus (17.52±0.34 mm). Big\r\nMama Spice displayed the highest inhibition against Staphylococcus\r\nsaprophyticus (19.58±0.78 mm) but was least effective against Escherichia\r\ncoli (7.64±0.47 mm). Larsor Chicken Spice showed moderate activity against\r\nall tested microorganisms. However, statistical analysis indicated no\r\nsignificant differences in the zones of inhibition among the extracts against\r\nthe isolates (p > 0.05). In the well in agar diffusion method, Kitchen Glory\r\nexhibited the highest zone of inhibition against Staphylococcus aureus\r\n(28.64±0.34 mm), while Spicity showed significant activity only against Klebsiella\r\npneumoniae (20.75±0.78 mm). Paramount All Purpose Seasoning was effective\r\nagainst all tested microorganisms, with the highest activity against Staphylococcus\r\naureus (22.43±0.87 mm). Big Mama Spice was inactive against Klebsiella\r\npneumoniae but showed good activity against the other microorganisms.\r\nLarsor Chicken Spice displayed activity against Klebsiella pneumoniae\r\n(15.61±0.16 mm) and Staphylococcus aureus (20.89±0.87 mm). However,\r\nstatistical analysis showed no significant differences in the zones of inhibition\r\namong the extracts against the isolates (p> 0.05). This study indicates\r\nthat these spice extracts have varying antimicrobial efficacies against\r\ndifferent microorganisms, with some spices demonstrating substantial potential\r\nas antimicrobial agents. These findings suggest the potential use of certain\r\nspice extracts in developing alternative antimicrobial agents.