Herbs and spices as a potential antimicrobial agents for food application

Synthetic food additives pose serious threat to the consumers regarding food safety (which is a prime demand of the consumers). Herbs and spices as natural foodstuffs are the replacers synthetically formulated additives, leaving safety concern and providing prime quality food products. These naturally occurring additives have been traditionally used as medicine, flavoring agents and for the food preservation. Spices have been regarded as permanent ingredient in household culinary practices and also adopted as a part of daily diets worldwide. They are blessed with numerous functional benefits as their small quantity can enhance flavor and used as naturally antimicrobial agents. Current research unveiled different spices and herbs for their antimicrobial activities and functional effects besides their flavor and fragrance traits. Clove, garlic, cinnamon, rosemary, cumin, oregano, bay, thyme, mustard, basil, pepper, ginger and sage have been reported for their antimicrobial activity against spoilage and pathogenic bacteria along fungi Staphylococcus spp., Escherichia spp., Listeria spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and Salmonella spp. Type of microorganism, nature of food product, type of spices essential oils and extracts determine the potential of antimicrobial activity.