Note: Effect of Some Spice Extracts on Bacterial Inhibition

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Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, unknown): “In agreement with our results, extracts and essential oils of aniseed, black pepper, white pepper, paprika, fennel and dill have been found to be inactive against anumber of food spoilage and pathogenic bacteria (Hammer et al., 1999; Sagdic et al., 2003; Smith-Palmer et al., 1998; Weerakkody et al.,”
ESSENTIAL OILS AND TRICHODERMA HARZIANUM AS AN INTEGRATED CONTROL MEASURE AGAINST FABA BEAN ROOT ROT PATHOGENS (2011, background): “Recently, there has been considerable demand for the discovery of new natural antimicrobials (Sagdic et al. 2003).”
Antimicrobial effectiveness of spices: an approach for use in food conservation systems (2005, methodology): “Sagdiç et al. (2003b) assayed the inhibitory effect of methanolic extracts of seven Turkish spices on E. coli 0157:H7 where myrtle (2.0% v/v), thyme (0.5, 1.0, 1.5 and 2.0% v/v), cumin (1.0, 1.5 and 2.0% v/v) and oregano (1.0, 1.5 and 2.0 v/v) and showed prominent results as bactericidal in both…”