Bacterial food poisoning refers to the diseases caused by microorganisms by the ingestion of toxins and infecting the host through the intestinal tract. The most commonly occurring food poisoning is caused by the ingestion of the enterotoxin formed in food during growth of certain pathogenic bacterial strains. 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 antibacterial 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 positive bacteria. Pithecellobium dulce is a wellknown Indian medicinal plant. Infusions of different parts of Pithecellobium 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 gram positive bacteria by using Agar Well Diffusion method and further confirmed with the help of Disc Diffusion method. After analysing the treated sample showed activity against Bacillus cereus and Streptococcus faecalis. The untreated sample showed activity against Bacillus pumilus and Staphylococcus aureus whereas all the gram positive bacteria showed activity against Chloramphenicol.