Evaluation of in vitro antibacterial activity of Carum copticum extract against drug resistant Staphylococcus aureus from clinical and food sources

Abstract

Staphylococcus aureus is commensal and human pathogen both. The bacterium is one of the most common causes of food borne infections also in all over the world. C. copticum (Ajwain) is an aromatic spice used as a medicinal plant from ancient time for treating different human diseases including infectious diseases. The highest anti-staphylococcal activity in terms of inhibition zone was recorded 18.5 mm whereas 14.5 mm as lowest. The MIC range of ethanolic extract was evaluated amid 1.56 mg/ml to 3.12 mg/ml. The C. copticum (seed) extract might be useful as anti-staphylococcal agent as well as natural food preservative.