Table 3.

Antimicrobial properties of some herbs and spices (Bhattacharyya et al., 2017).

Spices& Herbs	Microorganisms
Garlic	Salmonella typhymurium, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, mycotoxigenicAspergillus, Candida albicans
Onion	Aspergillusflavis, Aspergillusparasiticus
Cinnamon	MycotoxigenicAspergillus, Aspergillusparasiticus
Cloves	MycotoxigenicAspergillus
Mustard	MycotoxigenicAspergillus
Oregano	MycotoxigenicAspergillus, Salmonella spp.,
Rosemary	Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus
Bay leaf	Clostridium botulinum
Sage	Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus
Thyme	Vibrio parahaemolyticus