Plants such as fruits, vegetables, seeds, herbs and spices possess natural products which are chemical compounds or substances found in nature and they have pharmacological or biological activity (Koeh et al., 2005). Natural antimicrobials are been given more attention due to the increase concerns on chemical preservatives among consumers. Even though chemical preservatives are approved for human consumption by government agencies, many of these preservatives still threaten our health. Thus, the scientific communities have given more attention towards the potential antimicrobial activities of natural products. On the other hand, the increasing antibiotic resistance against chemical preservatives and sanitizer of some pathogen associated with food borne illness is in increasing rates (Sofos, 2008) and (Matthew et al., 2007).

In recent years, a large number of studies have been conducted searching the antimicrobial activity of natural products. Plants especially herbs and spices, are been given more attention. Now days, there are over 1340 plants with defined antimicrobial activities and over 30, 000 antimicrobial compounds have been isolated from plants (Tajkarimi et al., 2010). These plants and their compounds could be used as antimicrobial agents against food- borne pathogens like Escherichia coli, Staphylococcus aureus and Salmonella. They can also be used to control spoilage and pathogenic microorganisms in vegetable and other food products.

In addition, extraction methods, mechanism of action and factors influencing the antimicrobial activity are important of a natural sanitizer either for vegetables or in disinfection of inanimate objects.

EPA said that to sanitize is to make sanitary as by cleaning or disinfecting and to be sanitary is to be free from elements such as filth or pathogens that endanger health. Sanitizer are used to reduce, but not necessarily eliminate microorganisms from the in animate environment to levels considered safe as determined by public health codes or regulations, sanitizers includes food contact and nonfood contact products.

Sanitizing rinses for surfaces such a dishes and cooking utensils found in dairies, food –processing plants and eating and drinking establishments comprise the food contact sanitizers.

Spices have a long history of both culinary and medicinal uses (Tapsell and Swrahi 2006). Some species have been reported to have both bactericidal and bacteriostatic activities (Onwuliri and Wonang, 2005). They are generally recognized to be safe either because of their traditional use without any documented detrimental impact or because of dedicated toxicological studies (Smid and Gorris 1999). Some species are highly medicinal and have been used to sustain health and cure illness (Osunwole 1999). Some of the factors that determine their antimicrobial activities include concentration and composition of the spices, the type of microorganism, pH value, temperature and phenolic substances present in the food (Sagdic, 2003).   

Hence the use of safe antiseptics for hand wash purpose is necessary. Many of chemical antiseptics available in market are alcohol based and have some short comings or adverse effects, their frequent use can lead to skin irritation and also resistance among pathogens (Joshi et al., 2008). Number of herbs based products are being formulated and introduced into the market to overcome the problems. Enthapharmacologists, botanists, microbiologist and natural-products chemists are searching for photochemical and “leads” which could be developed into antimicrobials. Many plant extracts have been screened for their antimicrobial potential as it is very likely that these photochemical will find their way into arsenal of antimicrobials which may be used as disinfectants, antiseptics, dentifrices and chemotherapeutic agents (Marjorie, 1999).