Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Table 4

Antimicrobial activity of spice extracts against various pathogenic microbes at 150 ppm concentration.

Spices	Extracts	Escherichia coli	Staphylococcus aureus	Salmonella spp.
Gentamycin	—	21.5 ± 0.7^a	22.0 ± 0.7^a	24.0 ± 0.0^a
Penicillin	—	19.5 ± 0.7^b	20.5 ± 1.4^a	23.5 ± 0.7^a
Onion	MeOH	17.1 ± 0.6^c	16.3 ± 1.1^bc	15.5 ± 3.5^b
	EtOH	14.5 ± 0.7^def	16.5 ± 0.7^bc	15.3 ± 0.4^b
Ginger	MeOH	11.5 ± 0.7^hi	14.5 ± 0.7^bcde	9.8 ± 0.4^f
	EtOH	13.5 ± 2.1^efg	16.0 ± 1.4^bc	11.0 ± 1.4^ef
Turmeric	MeOH	14.8 ± 0.4^def	15.5 ± 2.1^bc	14.0 ± 1.4^bcd
	EtOH	16.0 ± 1.4^cd	15.0 ± 1.4^bcd	15.5 ± 0.7^b
Coriander	MeOH	15.2 ± 0.2^de	15.5 ± 0.7^bc	14.3 ± 0.4^bcd
	EtOH	13.7 ± 0.2^efg	14.0 ± 0.0^cde	12.0 ± 0.0^def
Fennel	MeOH	13.2 ± 0.3^fgh	15.0 ± 0.0^bcd	14.8 ± 0.4^bc
	EtOH	12.3 ± 0.4^ghi	12.0 ± 1.4^e	13.1 ± 0.2^bcde
Mint	MeOH	16.0 ± 0.7^cd	16.6 ± 1.3^b	14.1 ± 0.4^bcd
	EtOH	11.0 ± 0.7^i	12.7 ± 1.4^de	12.7 ± 0.2^cde

Mean ± SD; means bearing same letters in a column are statistically nonsignificant at . MeOH = hydromethanolic extracts; EtOH = hydroethanolic extracts.