Inhibitory Potential of Native Spices Against Fruit-borne Environmental Microrganisms

Abstract

This study investigated the antimicrobial potential of native spices against environmental pathogens isolated from ready-to-eat fruits sold in Port Harcourt Metropolis. A total of 10 different native spices were evaluated, including ginger, cinnamon, turmeric, clove, Negro pepper, and Aidan fruit. Pathogenic bacterial strains were isolated and identified from 15 ready-to-eat fruit samples (watermelon, pineapple, and pawpaw) collected from various vendors across Port Harcourt Metropolis. The study evaluated the antibacterial properties of these spices against the isolated microbial contaminants and compared their effectiveness in inhibiting microbial growth. The antimicrobial activity of each spice extract was measured using the disc diffusion method. The results indicated that all 10 spices exhibited varying levels of antimicrobial activity against the pathogens, with cinnamon and nutmeg demonstrating the highest inhibitory effects, producing zones of inhibition ranging from 15 to 25 mm. These findings demonstrate the potential of native spices as natural alternatives to synthetic antimicrobial agents for controlling environmental pathogens in ready-to-eat fruits essential for food safety application.