Death of Salmonella typhimurium and Escherichia coli in the presence of freshly reconstituted dehydrated garlic and onion.

Applied Microbiology
M G Johnson, R H Vaughn

Abstract

The kinetics of the decline of populations of Salmonella typhimurium inoculated into freshly reconstituted dehydrated onion and garlic powders was studied. Measurable bactericidal activity was observed for onion and garlic concentrations of 1 and 5% (w/v), respectively, with maximal death rates occurring for concentrations of 5 and 10%. At these concentrations, the decimal reduction times were 1.1 and 1.2 hr, respectively, for resting cell cultures and 1.8 and 2.1 hr, respectively, for growing cultures. Of the major volatile aliphatic disulfide compounds of onions, n-propyl allyl and di-n-propyl, at concentrations of 0.1%, showed a comparable activity against resting cells but only a bacteriostatic effect toward actively growing cultures, which overcame this effect in 2 to 6 hr. At comparable concentrations, growing cultures of Escherichia coli were as susceptible to garlic, but apparently more resistant to onion, than were those of S. typhimurium.

References

Jan 1, 1967·Annual Review of Microbiology·E Prost, H Riemann

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Citations

Apr 1, 1985·Antimicrobial Agents and Chemotherapy·E C Delaha, V F Garagusi
Mar 1, 1987·Applied and Environmental Microbiology·S YoshidaS Nakagawa
Aug 17, 2021·Frontiers in Microbiology·Sushma Bagde BhatwalkarRajaneesh Anupam

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