A range of herbs and spices are known to possess antibacterial activity as a consequence of their chemical composition. The sensitivity pattern of S. typhimurium ATCC 14082 to a range of these natural inhibitors was determined by measuring the zones of growth inhibition produced by individual herbs or spices. The herb and spice samples caused different levels of growth inhibition with S. typhimurium ATCC 14082. In general, S. typhimurium ATCC 14082 demonstrated considerable resistance to the antimicrobial activity of these inhibitors. Only cinnamon and garlic produced zones of growth inhibition. The antimicrobial activity of the garlic remained stable during mild heating, either on a hot plate or by exposure to microwaves. This was in contrast to the inhibitory activity of cinnamon which was reduced following microwave exposure, and which was completely lost after heating on a hot plate. Garlic at a concentration of 5% was not bacteriocidal, but considerably reduced the rate of replication of S. typhimurium ATCC 14082.