aeruginosa)-has increased rapidly, causing the increase of morbidity and mortality. Microbial pathogens in food may cause spoilage and contribute to foodborne disease incidence, and the emergence of multidrug resistant and disinfectant resistant bacteria-such as Staphylococcus aureus ( S. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. Many spices-such as clove, oregano, thyme, cinnamon, and cumin-possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered.
The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world.
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