摘要：Food poisoning is still a problem for consumers and food industry despite the use of various preservation methods. Moreover the increasing emergence of nosocomial isolates of staphylococcus aureus exhibiting resistance to methicillin. Traditionally people use herbs in treatment of diseases or as preservatives and it is well established that the extracts of spices have antimicrobial properties. This study is carried out to determine the antibacterial activity of the aqueous extract of cinnamon, cumin and coriander on growth of methicillin resistant Staphylococcus aureus (MRSA). Different concentrations of the aqueous extracts of cinnamon, cumin and coriander were prepared for detection of the minimum inhibitory concentration and minimum bactericidal concentration of the aqueous extracts on MRSA by using the micro-dilution method. It was indicated that the aqueous extract of cinnamon which was effective at the minimum concentration of 7.8125 mg ml-1and MBC value of 15.625 mg ml-1is the most potent followed by cumin at MIC value of 15.625 mg ml-1and MBC value of 31.25 mg ml-1, and coriander extract which is the least potent at MIC value of 31.25 mg ml-1and MBC value of 62.5 mg ml-1. It is concluded that the extract of cinnamon and cumin are rich source of antimicrobial compounds and can be added as natural food preservatives
