Cited by 176Garlic and Onion StudiesEssential Oils and Antimicrobial ActivityAntimicrobial agents and applications

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Sensitivity of food pathogens to garlic (Allium sativum)

Kumar, M., Berwal, J.S.·1998·Journal of Applied Microbiology

DOI 10.1046/j.1365-2672.1998.00327.x

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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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Authors: Kumar, M., & Berwal, J. S.
Affiliations: Chaudhary Charan Singh Haryana Agricultural University (IN)
Corresponding author: Berwal, J.S.
ORCID: Kumar, M.
Venue: Journal of Applied Microbiology
Publisher: Oxford University Press (OUP)
Published: 1998-02
Volume: 84
Issue: 2
Pages: 213-215
ISSN: 1364-5072 (ISSN-L)
DOI: 10.1046/j.1365-2672.1998.00327.x
OpenAlex: W2151084189
Cited by: 176
References: 0
Citations by year: 2026: 1 · 2025: 1 · 2024: 1 · 2023: 1 · 2022: 6 · 2021: 4 · 2020: 9 · 2019: 6 · 2018: 6 · 2017: 6 · 2016: 13 · 2015: 11 · 2014: 12 · 2013: 7 · 2012: 11
FWCI: 5.80
Type: journal article
Language: en
Open access: closed
Licence: doi.wiley.com/10.1002/tdm_license_1.1 (tdm, 6421 d)
Locations: Journal of Applied Microbiology (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Antimicrobial agents and applications
Keywords: garlic, foodborne pathogens, antibacterial activity, Staphylococcus aureus, Salmonella typhi, Escherichia coli, Listeria monocytogenes, minimum inhibitory concentration, food preservation, processed foods
MeSH terms: Anti-Bacterial Agents, Escherichia coli, Food Microbiology, Garlic, Listeria monocytogenes, Microbial Sensitivity Tests, Plants, Medicinal, Salmonella typhi, Staphylococcus aureus

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Sensitivity of food pathogens to garlic (Allium sativum)

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