FUNGICIDAL POTENCY OF CINNAMOMUM TAMALA LEAVES AGAINST COMMON FOOD BORNE PATHOGENS

Abstract

Due to residual toxicity and tremendous increase in antimicrobial resistant pathogens, there has been increasing concern of the consumers for alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Antifungal activity of Cinnamomum tamala leaves was evaluated by Food Poisoned Technique (FPT) and Agar Well diffusion assay against Aspergillus flavus and A.niger isolated from spices. Extracts of C.tamala leaves were prepared by Soxhlet extraction method using ethanol, methanol and distilled water. The active extracts thus obtained were subjected to determine their minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Methanolic extract of C.tamala showed maximum zone of inhibition against A.flavus (18mm) and A.niger (16.33mm) respectively with the lowest MIC. The results of the present study are quite encouraging and the study opens up the possibility for replacement of synthetic preservatives by natural extracts to check the growth of microorganisms present in spices and other food products.