Sensitivity of food pathogens to garlic (Allium sativum) |
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Authors: | M Kumar & JS Berwal |
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Affiliation: | Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar, India |
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Abstract: | The inhibitory activity of garlic ( Allium sativum ) against Staphylococcus aureus, Salmonella typhi, Escherichia coli and Listeria monocytogenes was measured by the 'turbidity' method. Minimum inhibitory concentration (MIC) of garlic at 80% inhibition level was calculated for these bacteria. All bacterial pathogenic strains tested were inhibited by garlic; E. coli was most sensitive and Listeria monocytogenes was least sensitive. Therefore, garlic has potential for the preservation of processed foods. |
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