Antibacterial Effect of Garlic Aqueous Extract on Staphylococcus aureus in Hamburger

Jundishapur Journal of Microbiology
Amir Sasan Mozaffari NejadSeyed Ebrahim Hosseini

Abstract

Using garlic is widespread in Iran and other countries as a medicine and a natural spice. Garlic is a potential inhibitor for food pathogens. Foods contaminated with pathogens pose a potential danger to the consumer's health. The use of garlic can increase the shelf life and decrease the possibilities of food poisoning and spoilage in processed foods. The aim of this study was to investigate the antibacterial effect of garlic aqueous extract on growth of Staphylococcus aureus bacteria. In this study, the garlic aqueous extract was prepared under sterile conditions and was added in 1, 2, and 3 mL to 100g hamburger samples. A group of samples was prepared to be used as treatment sample, while a group was stored at 4°C and -18°C. The samples were kept in refrigerator for one and two weeks and they were frozen for one, two and three months and then subjected to microbial tests. Statistical evaluation of the first and second week samples indicated a significant growth decreased by all the 1, 2, and 3-mL extracts. In treatment of one, two and three-month samples, the growth of S. aureus was significantly decreased by the 2 and 3-mL extracts. The 1-mL extract was effective in decreasing the growth, and a significant difference was obs...Continue Reading

References

Dec 14, 1999·Microbes and Infection·S Ankri, D Mirelman
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Sep 10, 2004·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Takashi KudaToshihiro Yano
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Nov 11, 2008·Annals of Diagnostic Pathology·Brigid PraysonRichard A Prayson

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Citations

Aug 17, 2021·Frontiers in Microbiology·Sushma Bagde BhatwalkarRajaneesh Anupam

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