JPH07267873A - Spice having antibacterial activity and antibacterial agent produced by using the spice as raw material - Google Patents

Abstract

PURPOSE:To obtain an antibacterial agent having a wide range of antibacterial activities against methicilline resistant Staphylococcus aureus (MRSA) and alimentary toxicosis pathogens. CONSTITUTION:It is found that a spice, especially clove, allspice, oregano, cinnamon, marjoram, rosemary, natumeg or sage is effective by the screening on spices and extracts of spices in terms of the antibacterial activity against MRSA. Further, a spice and an extract of a spice has wide range of antibacterial activities against alimentary toxicosis pathogens, especially clove, cinnamon or oregano or its extract has antibacterial activities against alimentary pathogens. Further, an extract of rosemary has antibacterial activity even against spores of a bacterium.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a drug effective for treating and preventing intractable infectious diseases caused by methicillin-resistant Staphylococcus aureus, and a drug effective for preventing food poisoning.

[0002]

2. Description of the Related Art Staphylococcus aureu
s) is a pathogen that is widely distributed in human skin, nasal vestibule, intestinal tract, and natural environment, and is known as a pathogen for food poisoning and purulent diseases. In other words, Staphylococcus aureus has been attracting attention as a bacterium that is most familiar and highly virulent as a bacterium that causes enteritis in humans. The treatment method of the disease (staphylococcus aureus infection) due to the infection of Staphylococcus aureus is the progress of modern antibacterial therapy starting with the antibiotic penicillin,
It has not been a problem for a long time because it has been considered that it has already been clinically solved with development.

However, since the late 1980s, the therapeutic problem of Staphylococcus aureus infection has reoccurred. Methicillin-resistant Staphylococcus aureus
resistant Staphylococcus aureus: hereinafter referred to as MRSA). Methicillin is an antibiotic for penicillin-resistant staphylococci that was first developed as an antibacterial drug that has efficacy against penicillin-resistant Staphylococcus aureus. Therefore, Staphylococcus aureus that is resistant to methicillin is given the name methicillin to
I am calling.

However, the essential aspect of MRSA is that it has the property of showing resistance not only to methicillin but also to almost all β-lactam agents currently on the market. β-
Antibacterial drugs called lactams include all penicillins including resistant penicillin for Staphylococcus, all cephems called 1st, 2nd and 3rd generation, or monobactams and carbapenems. , Contains most of the clinically used antibacterial drugs. Therefore, there is almost no effective β-lactam type drug, which is one problem of the current MRSA.

Furthermore, MRSA is not only resistant to β-lactam agents but also to many aminoglycoside and macrolide antibiotics, and is being resistant to recently developed new quinolone agents. In other words, MRSA is the most embodied bacterium of today's multidrug resistant bacterium.

Further, the larger the hospital is, the larger the MRSA becomes. This is because the larger hospitals have more patients with immunodeficiency due to leukemia, cancer, etc., severe burn patients, or patients with weakened immunity such as bedridden old people and premature babies. Due to this bacterium, which is easily established in hospitals, these patients are exposed to serious infectious diseases, which poses a serious social problem.

[0007] Therefore, it is an important problem to find a countermeasure for infection by MRSA or a method for treating MRSA. Chemotherapy (disinfection), sterilization / disinfection (disinfection of hands, sterilization / disinfection of machines / equipment, disinfection of oral cavity / ear / nose / throat), etc. have been carried out as measures against MRSA infection, but they are not sufficient, and MRSA is also supported. Although sterilizing agents, fungicides, fibers, etc. have been developed, they are not a fundamental solution.

On the other hand, food poisoning is also caused by microorganisms.
Examples of food poisoning bacteria include Salmonella, pathogenic Escherichia coli, and Campylobacter, but bacteria that form spores also cause food poisoning. Bacteria that form spores are roughly classified into aerobic bacteria (bacillus genus bacteria, eg, cereus bacteria) and anaerobic bacteria (Clostridium genus bacteria, eg, botulinum bacteria, welsh bacteria). These bacteria are widely distributed in human living environments, rivers, dusts, etc., and also widely in foods. These bacteria are also present in the form of spores in vegetables, cereals and food ingredients. When the spores are produced, processed or cooked as food, if the conditions such as temperature, humidity and nutrition are adjusted, they will germinate, multiply, rot and spoil, and some spores cause food poisoning.

Therefore, in Japan, from the viewpoint of preventing food poisoning, a standard is set for the number of heat-resistant spores in the production of meat products, fish meat paste products, or sugars, starches, and spices added as raw materials thereof. According to this standard, the number of thermostable bacteria (spores) is 1,000 per gram.
The number is less than or equal to. In order to meet this standard, the food or raw material is heat-sterilized.

However, the spores formed by the above bacteria are highly resistant to heat or dryness and do not die under normal heating conditions, for example, sterilizing conditions of vegetative cells at 100 ° C. for 20 to 30 minutes. , Even if you heat processed foods contaminated with spores,
The spores do not die but multiply and are involved in food quality deterioration, spoilage or food poisoning. On the other hand, for fish meat products such as ham and sausage, meat products, etc., severe heating conditions cannot be applied due to the problem of deterioration of flavor, and spores often survive. For canned foods and retort pouched foods, 121 ° C, 20
Sterilize for ~ 40 minutes, but spores may not die.
Further, the use of chemical bactericides is limited from the viewpoint of safety.

Therefore, an antibacterial agent against the above MRSA or food poisoning bacteria and their spores has been desired.

Recently, licorice, which is a herbal medicine, has been introduced as an antibacterial substance of natural origin and high safety. However, it has not yet been put to practical use (life hygiene (S
eikatsu Eisei) 37,15-19 (1993)).

It has been known for a long time that spices have antibacterial activity. It has been reported that they have antibacterial activity against food poisoning bacteria such as Salmonella, pathogenic Escherichia coli, Vibrio parahaemolyticus and Bacillus cereus, and Staphylococcus aureus. (Japanese Journal of Food Industry, 29, 112-116 (1982)). But M
No spices effective against RSA or against some food poisoning bacteria are currently known.

The present inventors have completed the present invention by conducting research on spices and their extracts having antibacterial activity against MRSA or against food poisoning bacteria.

[0015]

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and its object is to have an effective antibacterial activity against MRSA and to develop resistant bacteria. It is an object of the present invention to provide an antibacterial agent that has no antibacterial activity, has an effective antibacterial activity against food poisoning bacteria, and is highly safe.

Another object of the present invention is to provide an antibacterial agent against food poisoning which is highly safe and has a wide range of applications.

[0017]

Means for Solving the Problems The spice of the present invention is MR
It is a spice having an antibacterial property against SA, and thereby the above-mentioned object is achieved.

The extract from the spices of the invention is MRSA
An extract having antibacterial properties against the above, whereby the above object is achieved.

Further, the antibacterial agent of the present invention is an antibacterial agent containing the spice or the extract having antibacterial properties against MRSA, thereby achieving the above object.

Furthermore, the spice or extract of the present invention has an antibacterial activity against MRSA and food poisoning bacteria, thereby achieving the above object.

The extract from the spice of the present invention has an antibacterial property against spore-forming bacteria, which achieves the above object.

The spices used in the present invention are those sold as spices, and any spices having antibacterial properties against MRSA can be used. Suitable spices include cloves, allspice, oregano, cinnamon, marjoram, rosemary, nutmeg, or sage.

The extract in the present invention may be any extract as long as it is an extract from spices and has an antibacterial property against MRSA. As spices, clove, allspice, oregano, cinnamon, marjoram, rosemary, nutmeg, or sage having the above-mentioned antibacterial activity can be preferably used, but the spices are not limited thereto. From the antibacterial activity, an extract from rosemary or sage is particularly preferable. Even if the spice has no antibacterial activity, if the extract has antibacterial activity, that spice can also be used.

The extract referred to here is an extract extracted from a spice, a concentrated solution obtained by concentrating the extract, or a product obtained by drying the extract or the concentrated solution, and further the extract or the concentrated solution. The product further purified from is also included.

The extract is obtained by extracting the spice with water or an organic solvent. Examples of organic solvents include hexane, acetone, dimethyl sulfoxide (hereinafter abbreviated as DMSO), alcohols such as methyl alcohol,
Examples include ethyl alcohol. Water or the above organic solvent is added in an amount of 20 to 10 times the weight of the spice, and the mixture is heated to room temperature or an appropriate temperature (for example, 25 to 50 ° C) and left for several hours to 1 day for extraction To do. Preferably 5-
Extract at 37 ° C. using 10 volumes. The extract thus obtained can be used as it is or after further purification for the measurement of antibacterial activity.

For the purification, known methods such as extraction with a solvent, purification with an ion exchange resin or column chromatography can be used.

The antibacterial activity of the spices against MRSA was found to be hospital-derived S. aureus T581 (hereinafter SA. B strain), S. aureus T5.
82 (hereinafter SA.C strain), S.aureus T583 (hereinafter SA.D)
Strain). Trypticase Soy
It can be cultured in broth (TSB) medium at 37 ° C. for 18 to 24 hours, and the culture solution can be diluted with sterile physiological saline to about 10 ⁶ cfu / ml and used as a bacterial solution for sensitivity measurement. 0.1 ml of the obtained susceptibility measurement bacterial solution was smeared on Mueller-Hinton agar medium (BBL), the surface was dried, and then powdered spices were added.
It can be measured by applying 20 to 50 mg and culturing at 37 ° C. and measuring the formation and size of MRSA growth inhibition circles around spices. The antibacterial activity of the extract can be measured by the same method as the antibacterial activity of spices. That is, a sensitivity measuring disk (8 mm, thin: Advantech) impregnated with the extract obtained by the above method,
Instead of spices, place on an agar medium and culture, then MRSA
It can be measured by examining the formation of growth arresting circles and their size.

The spice or extract of the present invention is MR
Not only the antibacterial activity against SA but also the antibacterial activity against food poisoning bacteria, spices having such activity include clove, cinnamon or oregano.
The antibacterial activity of these spices or extracts is
The antibacterial activity against A can be measured in exactly the same manner. In addition, the extract MIC (minimun inhibitory concentrati
on) can be determined by serially diluting each extract and measuring the lowest concentration that can form an inhibition circle. Examples of food poisoning bacteria for which the spice or extract of the present invention is effective include Salmonella, pathogenic Escherichia coli, Bacillus cereus, or Campylobacter.

Bacteria that can be used to measure the antibacterial activity against food poisoning bacteria include the following strains: (1) Staphylococcus aureus: Staphylococcus aureus (S. aur) as methicillin-sensitive Staphylococcus aureus (MSSA)
eus) 209P (hereinafter SA.A strain) and egg-derived S. aureus
OCIS 501 (hereinafter SA.E strain), S.aure derived from food poisoning cases
us OCIS 41 shares, OCIS 49 shares, OCIS 62 shares, OCIS 67 shares, OC
IS 91 strain, OCIS 95 strain, hospital-derived S. aureus T581 (hereinafter SA. B strain), S. aureus T582 (hereinafter SA. C strain), Sa as methicillin-resistant Staphylococcus aureus (MRSA)
ureus T583 (hereinafter SA.D strain), S.au derived from food poisoning cases
reus OCIS 100 and OCIS 104, T655, T67 from hospital
2, 01, and 03, (2) E. coli: Escherichia coli NI
HJ JC2 (hereinafter, EC.A strain), E.coli 41F (haemorrhagic Escherichia coli, hereinafter, EC.B strain), E.coli H10407 (toxigenic Escherichia coli, hereinafter, EC.C strain) and E.coli B / M702 (Toxigenic Escherichia coli, hereinafter EC.D strain), sewage-derived E. colin
OCIE 1501 (hereinafter referred to as EC strain E), (3) Salmonella: Food-derived Salmonella Enteritidis 910225NIPT4
(Hereinafter Sal. A strain) and 922701 PT4 (hereinafter Sa
l. B strain), food poisoning-derived S. Enteritidis 909342PT34 (hereinafter Sal. C strain), S. Typhimurium 8701NM (hereinafter Sa
l. D strain) and 8842MS (hereinafter Sal. E strain),
(4) Spore bacillus (Cereus): As a Bacillus cereus strain isolated from food poisoning and food poisoning cases, Bacillus c
ereus OCI 9170135 (hereinafter BC.A stock), OCI 9170137
(Hereinafter, BC.B stock), OCI 902303 (hereinafter, BC.C stock), OC
I 902309 (hereinafter BC.D stock) and OCI 107 (hereinafter B
CE strain), (5) Campylobacter jej
uni CIP 702 (CJ stock) and C. coli CIF 7080
(Hereinafter CC strain), (6) Vibrio parahaemolyticus: Vibrio parahaemolyticus OCI885227 K6 isolated from a food poisoning patient
4 (hereinafter, VP strain), (7) Yersinia: Human origin Yersini
a enterocolitica OCI 22 (hereinafter, YE stock), and
(8) Aeromonas: Human origin Aeromonas hydrophila OCI
37 (hereinafter referred to as AH strain).

The above strain is stored in the Osaka City Institute of Environmental Science.

The above-mentioned strain is a suitable medium such as Tryptica.
It can be used as a bacterial solution for sensitivity measurement by culturing in se Soy broth (TSB) medium at 37 ° C. for 18-24 hours, diluting the culture solution to about 10 ⁶ cfu / ml with sterile physiological saline. When using Campylobacter, blood agar (Brucella agar
(BBL) with 7% horse defibrinated blood) under aerobic condition,
Incubate at 37 ° C for 2 days and add about 10 ⁸ cfu / m in sterile saline.
A suspension in 1 may be used as well.

Using these strains, the spice of the present invention,
Or that the extract has antibacterial activity against food poisoning bacteria,
It can be measured in the same manner as the MRSA described above.

The spore-forming food poisoning bacteria for which the spice or extract of the present invention is effective include Bacillus cereus, Clostridium perfringens, and bacteria of the genus Clostridium.

Examples of the Bacillus cereus strain that can be used for measuring the antibacterial activity against food poisoning bacteria include Bacillus cereus strains such as those described in BC. A strain, BC. B strain, BC. C strain, B
C. Strain D, BC. E strain is mentioned.

The antibacterial property can be measured, for example, as follows.

The ethanol extract of spices was serially diluted with sterilized water so that the ethanol concentration was 80, 40, 16, 8, 4, 2 and 1 V / V% respectively, and 2 to 2.5 ml of each solution was subjected to a sterilization test. Take in a tube, add 1/100 amount of each measurement solution for susceptibility measurement, immediately stir, 10 seconds, 20 seconds, 30 seconds, 1 minute after addition,
And 2 minutes later, another 5 minutes for Bacillus cereus,
After 10 and 15 minutes, take 50 μl of it and add 3-4 ml of T
Add to SB medium and incubate at 37 ° C for 1-2 days. In order to confirm the presence or absence of viable bacteria after culturing, 1) apply platinum loops to agar medium to form colonies. In the present application, spices or extracts have antibacterial properties when they come into contact with bacteria and spores to kill them.

The spice or extract confirmed to have antibacterial activity by the above method can be used as an antibacterial agent against MRSA or food poisoning. Examples of the form of the antibacterial agent include parenteral administration forms such as intravenous injection, subcutaneous injection and intramuscular injection, oral administration forms such as tablets, capsules, granules, fine granules and powders, suppositories, external preparations and ointments. There are forms of local administration such as, but not limited to. Additives used for formulation include excipients, disintegrants, dispersants, plasticizers, fillers and the like. The dosage form includes, for example, emulsion, wettable powder,
Aqueous solutions, tablets, capsules, pills, pills and the like can be mentioned.

Since the spice or extract having antibacterial activity against MRSA, food poisoning bacteria, or spore-forming bacteria of the present invention is highly safe, it is used for disinfection / sterilization for infection prevention / prevention purposes in addition to its use as a medicine. It is also possible to use an agent, a fiber having a sterilizing effect, a room cleaning, a tableware cleaning, or the like, or directly add it to food.

The spices and the extracts from the spices having the antibacterial activity against MRSA and the antibacterial bacteria of the present invention will be described below in Examples.

[0040]

【Example】

(Example 1) Primary screening First, 28 types of spices were used to perform a primary screening for the presence or absence of antibacterial activity against food poisoning bacteria including MRSA.

1) Spices used Red pepper, ginger, mustard, onion, garlic, clove, allspice, cinnamon, nutmeg, mace, cumin, metch, coriander, cardamom, dill, fennel, anise, star anise, turmeric, oregano, Sage, celery, thyme, marjoram,
Basil, laurel, rosemary, peppermint.

2) Strains used (1) Staphylococcus aureus: As methicillin-sensitive Staphylococcus aureus (MSSA), SA. A strain, SA. E shares, S.au
reus OCIS 41 shares, OCIS 49 shares, OCIS 62 shares, OCIS 67 shares, O
CIS 91 strain, and OCIS 95 strain, SA as methicillin-resistant Staphylococcus aureus (MRSA). B strain, SA. C strain, S
A. D strain, S. aureus OCIS 100, OCIS 104, T655, T67
2, 01, 03, (2) E. coli: EC. A strain, EC. B stock,
EC. C strain, EC. Strain D, and EC. E. strain, (3) Salmonella: Sal. A strain, Sal. B strain, Sal. C
Strain, Sal. Strain D, and Sal. Strain E, (4) spore bacterium (bacillus cereus): BC. A strain, BC. B strain, BC. C
Strain, BC. Strain D, BC. E strain and (5) Campylobacter: CJ strain and CC strain.

3) Culturing method and preparation of inoculum solution Trypticase Soy broth (TSB) was inoculated with the above strain,
It was cultured at 37 ° C for one day. The culture solution was diluted with sterile saline to 10 ⁶
It was diluted to cfu / ml to prepare a bacterial solution for inoculation.

In the case of Campylobacter, a bacterium that had been cultivated in a blood agar medium at 37 ° C. for 2 days under microaerobic conditions was suspended in sterile physiological saline at 10 ⁸ cfu / ml, and used in the same manner.

4) Primary screening for antibacterial activity of spices 90 ml in diameter containing 20 ml of Mueller-Hinton agar medium (BBL)
After smearing 0.1 ml of the bacterial solution for inoculation of each bacterium on the agar in the Petri dish, and drying the surface, add 20 to 50 of each spice.
After adding mg, the cells were cultured at 37 ° C for one day. After the culture, those in which an inhibition circle was found around the spice were regarded as primary screening positive. The results are shown in Table 1.

[0046]

[Table 1]

The spices shown in Table 1 had antibacterial activity against all the strains used in the left column.

Example 2 Preparation of Spice Extract and Measurement of Antibacterial Activity (Secondary Screening) 28 kinds of spices were added to hexane, acetone, DMSO, and sterilized water at 10 w / v% of each spice. In this way, the mixture was immersed for 1 day, and each supernatant was used as an extract. However, the immersion in sterilized water was treated at 37 ° C. for 4 to 5 hours and then filtered through a membrane filter (Advantech) to obtain an extract. 20 μl of each spice extract was soaked in a disc for sensitivity measurement (8 mm, thin: Advantech), placed on each agar in the same manner as in the case of the above-mentioned primary screening, culturing, and formation of the inhibition circle. Examined.
The results are shown in Table 2.

[0049]

[Table 2]

Antibacterial activity of the spice extract was not detected in the secondary screening against Escherichia coli, Salmonella, and Campylobacter, but the activity is shown in Table 3 using the concentrate described below. Therefore, it is likely that the concentration of the extract was low.

Staphylococcus aureus (MSSA and MRS
A), and for all the above used strains of Bacillus cereus, the spices listed in Table 2 hexane, acetone, D
All solvent extracts of MSO and water had antibacterial activity.

(Example 3) Measurement of MIC (minimum inhibitory concentration) of spice extract by disk method Spice extract concentrate (spice) which may have antibacterial activity by primary screening and secondary screening Was extracted with hexane, and hexane was removed under vacuum). D for each extract concentrate
In addition to MSO, a 10% DMSO solution was prepared, and this was used as a stock solution to prepare 2-fold serial dilutions with DMSO. Each of the diluted solutions was absorbed in the above-mentioned disc, and subsequently placed on agar smeared with the strain in the same manner as in the primary screening, and after the culture, formation of an inhibition circle around the disc was examined. For each bacterium, the highest dilution factor, that is, the lowest concentration in the dilution series in which the inhibition circle was observed was defined as the MIC by the disc method. Table 3 shows the antibacterial activity against food poisoning bacteria, and Staphylococcus aureus (MRSA).
And the antimicrobial activity against MSSA) are shown in Table 4.

[0053]

[Table 3]

[0054]

[Table 4]

Example 4 All spices, cinnamon, cloves, nutmeg, marjoram, oregano, rosemary, and sage were used as spices, and 10 times the amount of ethanol was added to each weight, and the mixture was added at room temperature to 16
The mixture was extracted with stirring for an hour, and filtered under reduced pressure with a Nutsche. The ethanol extract of the spices in the filtrate has an ethanol concentration of 80 V / V.
2% of each solution was put into a sterilized test tube, and 20 μl of the bacterial solution for sensitivity measurement (10 ⁸ ce was added to each solution).
lls / ml), stir immediately and add 20 seconds
Seconds, 30 seconds, 1 minute, and 2 minutes, and in the case of Bacillus cereus, 5 minutes, 10 minutes, and 15 minutes later, 50 μl of the solution was added to 3-4 m.
l of TSB medium, and cultured at 37 ° C for 1 to 2 days. After culturing 1
The antibacterial activity was measured by applying a platinum loop to an agar medium to form colonies. Table 5 shows the results.

The bacterial solution for sensitivity measurement was TSB medium,
Incubate at 37 ° C for 4 to 5 hours and culture in the same TSB medium for about 10
^The one diluted to ⁸ cfu / ml was used.

[0057]

[Table 5]

As shown in Table 5, the tested bacteria, with the exception of B. cereus, died within 10 seconds even at 80% ethanol concentration. Although C. cereus is also resistant to alcohol, the clove and rosemary ethanol extracts killed B. cereus within 10 seconds and 120 seconds, respectively.

Although not shown in the table, it has been confirmed that the ethanol extract of each spice has antibacterial activity.

The Bacillus cereus was further examined. The results are shown in Table 6.

[0061]

[Table 6]

As shown in Table 6, each extract had different antibacterial activity against Bacillus cereus. However, rosemary ethanol extract had antibacterial activity against all tested strains. In addition, this table is 80%
The results show that the rosemary was effective against the spore-forming bacterium, when the results were obtained by treating with ethanol extract diluted to 10 seconds (however, 120 seconds for BC.A strain only).

Furthermore, it was confirmed that the ethanol extract of rosemary exhibited antibacterial activity against a plurality of species of Bacillus cereus.

As a result of the above, allspice, cinnamon,
Cloves, nutmeg, marjoram, oregano, rosemary and sage show antibacterial properties against MRSA. In particular, among these spices, the extract concentrate of rosemary and sage shows high antibacterial activity with high MRSA activity. Also, cloves,
Since cinnamon and oregano also have antibacterial activity against food poisoning bacteria, they can be effectively used for prevention of food poisoning.

Further, it has been found that spices or extracts thereof are also effective for spore bacteria such as Bacillus cereus, and can be effectively used for prevention of food poisoning.

[0066]

INDUSTRIAL APPLICABILITY Since the spices or extracts having antibacterial activity against MRSA, food poisoning bacteria or spore-forming bacteria of the present invention are highly safe, they have the purpose of preventing infection and prevention in addition to their use as pharmaceuticals. It can be used for disinfection / sterilizing agents, fibers having a sterilizing effect, indoor cleaning, cleaning of dishes, etc., or can be directly added to foods.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Akiko Kami 4-chome 17-17 Shonai-cho, Toyonaka City, Osaka Prefecture (72) Inventor Yoji Ishii 419 Nishitsutsumi, Higashi Osaka City, Osaka Prefecture (72) Inventor Junko Odate Osaka East 4-2-21 Nakaishikiri-cho, Osaka-shi

Claims (13)

[Claims] 1. Methicillin-resistant Staphylococcus aureus (MRS)
A spice having antibacterial properties against A). 2. The spice is clove, allspice, oregano, cinnamon, marjoram, rosemary,
The spice according to claim 1, which is selected from the group consisting of nutmeg and sage. 3. An extract from spices, which has antibacterial activity against methicillin-resistant Staphylococcus aureus (MRSA). 4. The spice is clove, allspice, oregano, cinnamon, marjoram, rosemary,
Selected from the group consisting of nutmeg, and sage,
The extract according to claim 3. 5. Methicillin-resistant Staphylococcus aureus (MRS)
An antibacterial agent comprising a spice having an antibacterial property against A) or an extract from the spice, the extract having an antibacterial activity against MRSA. 6. The spice is clove, allspice, oregano, cinnamon, marjoram, rosemary,
The antibacterial agent according to claim 5, which is selected from the group consisting of nutmeg and sage. 7. The antibacterial agent according to claim 6, wherein the extract is an extract from rosemary or sage. 8. A methicillin-resistant Staphylococcus aureus (MRS)
Spices having antibacterial properties against A) and antibacterial activities against food poisoning bacteria. 9. The spice according to claim 8, which is selected from the group consisting of cloves, cinnamon or oregano. 10. A methicillin-resistant Staphylococcus aureus (MR)
SA) and spices having antibacterial properties against food poisoning bacteria,
Alternatively, an antibacterial agent containing an extract from spices, which has an antibacterial activity against MRSA and food poisoning bacteria. 11. The antibacterial agent according to claim 10, wherein the spice is selected from the group consisting of cloves, cinnamon or oregano. 12. The antibacterial agent according to claim 10, wherein the food poisoning bacterium is Salmonella, Escherichia coli, Bacillus cereus, or Campylobacter. 13. The food poisoning bacterium is Bacillus cereus,
The antibacterial agent according to claim 10, wherein the spice is rosemary.