The antibacterial properties of “Syzygium aromaticum” commonly known as “Clove” tested against food borne pathogens (S. aureus, P. aeruginosa, E. coli). Agar diffusion susceptibility test revealed inhibition zone of clove sample. Compare to ethanolic extract, methanolic extract was showing best result against gram positive culture Staphylococcus aureus (MTCC 2940) and two gram negative cultures Pseudomonas aeruginosa (MTCC 2453) and E. coli (MTCC 739). The MIC value was determined by using broth dilution methods. Methanolic extract of clove was subjected to get the MIC against test organisms and it was found to be 2.31 mg/ml for E. coli, 0.385 mg/ml for Stapylococcus aureus and 0.01 mg/ml for Pseudomonas aeruginosa. The addition of metal ions (Zn++, Cu++, Pb++, Ca++, Mg++, Fe++) along with methanolic extract of clove samples gave positive results against test organisms. The metal ions increased antibacterial properties of clove samples but after optimization at various concentrations it could not increase the antibacterial activity of samples compare to 10%, 20%, 30%.