Infectious diseases caused by pathogens and food poisoning induced by
spoilage bacteria pose a global hazard to human health. Microbial resistance has
harmed the efficacy of various antimicrobial drugs, which are now used to extend the
shelf life, raise the safety of food products in the food business, and suppress diseasecausing germs in medicine. As a result, new antimicrobial agents that can overcome
resistance must be developed. Many spices, including clove, oregano, thyme,
cinnamon, and cumin, were found to have significant antibacterial and antifungal
activity against food spoilage bacteria like Bacillus subtilis and Pseudomonas
fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus,
harmful fungi like Aspergillus flavus, and even antibiotic-resistant microorganisms like
methicillin. In addition to their flavor and aroma features, many spices and herbs used
today are recognized for their antimicrobial and therapeutic properties. Plant extracts
from cinnamon, clove, garlic, mustard, onion, and oregano were sensitive to most
foodborne bacterial pathogens studied. The essential oil portion of spices and herbs
contains many antibacterial chemicals. Antimicrobial compounds in spices were more
responsive to Gram-positive bacteria than those in spices were to Gram-negative
bacteria. The degree of sensitivity differed depending on the strain and climatic
variables. Spices that stimulate acid generation in starting cultures can have a direct
effect on the rate of fermentation. Spices contain antimicrobial compounds such as
phenols, alcohols, aldehydes, ketones, ethers, and hydrocarbons. In the current chapter,
Indian spices and their key antimicrobial components are explored for their
antibacterial activity and ways of action.
Keywords: Antimicrobial, Indian spices, Inhibition of biofilm formation, Inhibition of the bacterial enzyme, Inhibition of DNA-RNA synthesis, Mechanism of action, Receptor modifier, Suppression of cell walls.