Table 4.

Pooled data of antimicrobial activities of spices and herbs against microorganisms.

Samples	Concentration (mg/ml)	Zone of inhibition (mean in mm ± std)
		PA	KP	SA	SM	ST
Ginger	500	4.50 ± 6.36	NZI	11.50 ± 2.12	10.50 ± 0.71	NZI
	250	8.00 ± 0.00	9.50 ± 2.12	11.50 ± 3.54	8.50 ± 0.71	7.00 ± 0.00
	125	9.50 ± 0.70	9.00 ± 0.00	12.00 ± 5.66	10.00 ± 0.00	11.00 ± 2.83
	62.5	7.50 ± 0.70	10.00 ± 2.82	10.50 ± 3.54	8.50 ± 0.71	8.50 ± 0.71
	Ctrl	13.50 ± 0.70	29.00 ± 1.41	24.00 ± 5.66	19.00 ± 1.41	34.00 ± 7.00
Bay leaves	500	9.00 ± 0.00	NZI	10.00 ± 0.00	9.00 ± 2.82	NZI
	250	7.00 ± 0.00	NZI	7.50 ± 0.71	9.00 ± 2.82	NZI
	125	6.00 ± 0.00	NZI	6.00 ± 0.00	9.00 ± 4.24	NZI
	62.5	6.00 ± 0.00	NZI	6.00 ± 0.00	NZI	NZI
	Ctrl	20.00 ± 7.07	28.50 ± 0.71	26.50 ± 0.71	29.50 ± 0.71	33.00 ± 0.00
Gboma	500	13.00 ± 1.41	9.50 ± 0.71	8.50 ± 2.12	11.00 ± 0.00	NZI
	250	8.00 ± 1.41	8.00 ± 1.41	7.50 ± 0.71	7.00 ± 0.00	NZI
	125	7.00 ± 0.00	8.00 ± 0.00	7.50 ± 0.71	NZI	NZI
	62.5	7.50 ± 0.71	NZI	NZI	NZI	NZI
	Ctrl	10.50 ± 0.71	29.00 ± 1.41	25.00 ± 0.00	15.00 ± 0.00	NZI
Dawadawa	500	15.00 ± 0.00	NZI	16.50 ± 0.71	23.50 ± 0.71	NZI
	250	10.00 ± 0.00	NZI	9.50 ± 0.71	14.00 ± 0.00	NZI
	125	NZI	NZI	NZI	NZI	NZI
	62.5	NZI	NZI	NZI	NZI	NZI
	Ctrl	22.50 ± 3.54	33.5 ± 4.95	25.00 ± 0.00	15.00 ± 0.00	27.5.0 ± 3.54

Mean zone of inhibition of extracts from four spices and herbs against bacterial species. PA = Pseudomonas aeruginosa; KP = Klebsiella pneumoniae; SA = Staphylococcus aureus; SM = Streptococcus mutans; ST = Salmonella typhi; NZI = no zone of inhibition; control (Ctrl) = chloramphenicol 30 μg.