Natural preservatives have been playing an important role to make sure safe usage of freshly chopped vegetables and fruits. To ensure the antimicrobial activity on food pathogens, Ochna obtusata extracts were evaluated against Gram positive bacteria (Staphylococcus aureus), Gram Negative Bacteria (Escherichia coli), and two types of fungi (Aspergillus niger, and Candida albicans). The percentage yields of solvent extracts of different solvents obtained were calculated and the ethanolic extract turned out to show the highest extraction yield followed by ethanol, petroleum, and water. According to the agar disc diffusion study, the ethanolic extract had shown the maximum antibacterial activity. The minimum inhibitory concentrations (MIC’s) was 121 for Aspergillus niger. Minimum concentrations of the extract as a bactericidal and fungicidal were determined for all the extracts and it was obtained that only ethanolic extracts exhibited antimicrobial activity.