Authors:

Scott Hatcher, Lake Highland Preparatory School, FL
Thomas Koenigsberger, Adlai E. Stevenson High School, IL
Colleen McMillin, Prince Edward County High School, VA
Kathleen Ranwez, Pomona High School, CO
Ginger Torregrossa, Navasota High School, TX

Target Audience:   High School Biology
 

Abstract:

Spices are embedded in our culture for uses as varied as perfumes, food additives, and medicine.  Prior to modern food preservation techniques, spoilage wasted food and created a health hazard.  There has been debate about why spices were originally added to foods: to enhance flavor, to cool the body by increasing perspiration, and/or to prevent spoilage.  In this exercise, students test the antimicrobial properties of several spices against known bacteria.  In the example provided, bacteria tested were Eschericia coli, Serratia marcescens, Bacillus subtilis, and Staphylococcus epidermidis; spices used were cinnamon, curry, red chile pepper, jalapeno, garlic, and oregano.  Efficacy was determined by measuring the zones of inhibition.