Eswari Beeram*

Assistant Professor, DBCS, SOLAS, Mohan Babu University, A.P, India

*Corresponding Author: Eswari Beeram, Assistant Professor, DBCS, SOLAS, Mohan Babu University, A.P, India.

Received: July 25, 2025; Published: August 01, 2025

Abstract

Recent research on use of natural condiments as preservative agents and anti-microbial agents is quite increasing. Side effects and the toxicity of chemical preservatives and development of resistance to multiple drugs is might be one of the reasons. Recent work on use of rhizomes of various medicinal plants like Curcuma longa, Colocasia, Solanum tuberosum has proven to be effective against pathogenic strains like Streptococcus pneumoniae and studies on preservative efficacy studies are quite good with Colocasia.

Citation

Citation: Eswari Beeram. “Natural Condiments as Antimicrobial Agents: Uses and Effectiveness".Acta Scientific Microbiology 8.9 (2025): 01.

Copyright

Copyright: © 2025 Eswari Beeram. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.