Natural spices are widely used in a variety of food products. A number of studies have been made in the bactericidal properties of spices to evaluate their effectiveness in preventing or retarding spoilage caused by microorganisms. The preservative qualities of spices are due to the presence of some active antimicrobial principles contained in them. In present investigation screening of spices extract at various microorganism and antibacterial activities of spices extracts against red meat bacterial strain Escherichia coli at aqueous and methanol extract. Among the solvents tested, methanol extract recorded more inhibitory effect than aqueous extracts. The methanol extract of the turmeric extract recorded more mean inhibition zone (23.66 mm) in Escherichia coli (RMB-1) compared to other spices extracts.
