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Sensitivity of food pathogens to garlic (Allium sativum)
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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“Allium spp. on the other hand, has been widely utilized not only as spices for food but also for treatment against wide range of microorganisms including fungi11–17.”
From Bioactivities of Allium longicuspis Regel against anthracnose of mango caused by Colletotrichum gloeosporioides (Penz.) (2020) · cites this paper as [11]
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Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012) · Frontiers in Microbiology · doi:10.3389/fmicb.2012.00012 · Cited by 2,191
Effect of essential oils on pathogenic bacteria
Nazzaro, F., Fratianni, F., De Martino, L., Coppola, R., & De Feo, V. (2013) · Pharmaceuticals · doi:10.3390/ph6121451 · Cited by 2,186
“[81] hypothesised that Trx1 plays a role E.”
BackgroundAntimicrobial activity of spices
Arora, D. S., & Kaur, J. (1999) · International Journal of Antimicrobial Agents · doi:10.1016/s0924-8579(99)00074-6 · Cited by 585
Improving functional value of meat products
Zhang, W., Xiao, S., Samaraweera, H., Lee, E. J., & Ahn, D. U. (2010) · Meat Science · doi:10.1016/j.meatsci.2010.04.018 · Cited by 517
“Many studies demonstrated that garlic extract was effective in reducing the growth of many pathogens including S. aureus, S. albus, S. typhi, E. coli, L. monocytogenes, A. niger, Acari parasitus, Pseudomonas aeruginosa, and Proteusmorganni (Kumar & Berwal, 1998; Maidment, Dembny, & Harding, 1999).”
BackgroundAntibacterial Properties of Organosulfur Compounds of Garlic (Allium sativum)
Bhatwalkar, S. B., Mondal, R. K., Krishna, S. B. N., Adam, J. K., Govender, P., & Anupam, R. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.613077 · Cited by 457
Metadata
- 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)
- 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
- 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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