Inhibition of Clostridium botulinum and Bacillus sp. by spices and flavouring compounds.

Alcoholic extracts of several spices were prepared and examined for inhibition of Clostridium botulinum type A, Bacillus subtilis and B. cereus in laboratory media. Cloves, mace, oregano, rosemary, sage and thyme were inhibitory to Cl. botulinum at a concentration of 0.5% (on a dry spice basis) in media. The growth of Bacillus organisms was inhibited by 0.2 to 0.5% of mace or rosemary. Eugenol, iso-eugenol, D-borneol, citronellol, geraniol, menthol, cinnamic aldehyde and ethyl vanillin were inhibitory to Cl. botulinum at less than 0.05% concentration.