Abstract:
Spices are essential components of cuisines since ancient times. These are used in minute
amounts to impart flavor, and aroma in food preparation to improve their palatability. The
present study was performed to detect the presence of contaminating microorganisms in three
commonly available spices samples (Red pepper, Curcuma longa and Ginger) collected from
different areas of Hawa Galan district, Ethiopia and to assess their antimicrobial activity of
their extract against selected food borne pathogens. Cross sectional and experimental study
design were used. Sixty (60) samples of three different spices were collected. This study took
the time from August 2017 to September 2019. The mean microbial count of Staphylococcus
was detected as 4.03±0.011logcfu/g. Staphylococcus was found in ginger samples only. the
mean microbial count of Coliform showed as 4.07±0.15log cfu/g. the mean microbial count of
Enterobacteriaceae spp was 6.29±0.014logcfu/g. The range of mean total aerobic mesophilic
bacterial count was 6.03±0.014log cfu/g to 6.32±0.56log cfu/g. all samples showed a high
fungal load that was ranged from 6.02±0.03logcfu to 6.36±0.01log cfu/g. Antibacterial activity
of Red pepper, Curcuma longa and Ginger samples was demonstrated against three bacterial
references (Escherichia coli, Salmonella typhimurium, staphylococcus aureus) and one fungi
(yeast Candida albican). Different extraction solvents (methanol, Chloroform, and Petroleum
ether) were used and extracts were examined against the strains. The % extract yield of the
spices ranged from 1.6gm to 9.2gm per 100gm of spices dry weight. Agar disc diffusion assay
for antimicrobial activity yielded the inhibitory zone of 7.2 to 23 mm diameter for Red pepper,
8 to 18.5 mm diameter for ginger and 8 to 19 mm diameter for Turmeric extract indicating that
Red pepper was the most effective spice in inhibiting the microbial growth. The MIC of
individual extracts was 25 mg/ml against most of the tested microorganisms.
