Bacterial food intoxication refers to food borne illnesses caused by the presence of food pathogens. The food borne diseases are caused by the entrance of bacteria into the body through ingestion of contaminated foods and the reactions of the body to their presence or to their metabolites. Herbal remedies have been used for many thousands of years in many different cultures. Today herbs have become a growing alternative for establishing a healthy body environment. Molds, actinomycetes and bacteria are the chief sources of antibiotics. Anti-bacterial agents are also present in some higher plants. The anti-bacterial agents include all classes of secondary metabolites such as alkaloids, steroids, tannins, phenolic compounds, flavonoids, resins and fatty acids which are capable of producing definite physiological actions on body. The present investigation is aimed to understand the antibacterial activity of Pithecellobium dulce against the food pathogens concentrating only on Gram negative bacteria. Pithecellobium dulce is a well-known Indian medicinal plant. Infusions of different parts of Pihecellobium dulce have been traditionally used to treat diseases, for example, skin of the stem is used for dysentery, leaves for intestinal disorders and seeds for ulcers. The experimental procedure employed in the present study is to analyse the aril part of Pithecellobium dulce for their antibacterial properties. The methods of extractions used were Maceration and Soxhlet method. The extracts were now tested for their antibacterial activity against the food pathogens by using Agar Well Diffusion method and further confirmed with the help of Disc Diffusion method. After analysing it showed that the treated sample only showed activity against the pathogens. The untreated sample did not show activity against any of the food pathogens, whereas the treated sample showed activity against gram negative food pathogens isolated from stool sample.