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Spices have more than one function in food; it can be used as flavoring agent and as biopreservatives due to its antimicrobial effect. So, it can be used to prevent both food spoilage and growth of pathogenic microorganisms. Additionally, spices have nutraceutical benefits, used as immunomodulators (garlic), lowering blood cholesterol (garlic, onion and turmeric), antimutaginic (garlic, ginger and turmeric), digestive stimulant (turmeric, cumin, ginger, onion, sage and mint) natural antimicrobials (garlic, sage and turmeric) and can be safely used especially against antibiotic resistant microorganisms [2]. Garlic and onion are widely used for flavoring of foods. Moreover, these spices contain antimicrobial compounds. There are higher quantities of sulphur compounds (allicin) in garlic than onion, whereas, onion contains higher amount of flavonol compounds. Moreover, ginger includes gingerol and shagelol[3].

Antimicrobial Effects of Calcium Oxide Nanoparticles and Some Spices in Minced Meat