Food poisoning is the effect of eating toxic, contaminated or spoiled food. An estimated 600 million people in the world fall ill after eating contaminated food and 420000 die every year. Most of the food contamination occurs due to bacteria. They can survive in food at any stage i.e. when food is growing, packaged, shipped or cooked. Prohibition of food spoilage is accomplished by use of chemicals, but they have side effects on human health. Attempts have been targeted in the production of natural preservatives which are nutritionally safe and ensure quality of food products. Air dried powder of leaves of C. haematocephala was extracted in soxhlet apparatus with 80% ethanol. S. aureus, E. coli, S.typhi, P. aeruginosa and B. subtilis were isolated and identified biochemically. Antibacterial activity of plant extract was determined against these bacteria. MIC and MBC were also determined. Phytochemical analysis was done using high performance liquid chromatography (HPLC). Disc diffusion method showed zones of inhibition of 13, 15, 11, 14 and 12mm against E. coli, S. aureus, P. aeruginosa, B. subtilis and S. typhi, respectively. MIC for E. coli, S. aureus, P. aeruginosa, B. subtilis and S. typhi was 312, 78, 25×102, 156 and 312µg per 50µl, respectively. Phytochemical analysis showed that flavonoids and phenolics were present in the extract. Ethanolic extract of C. haematocephala have active compounds that can be used as natural additive in food.