title: 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.
authors.affiliation: Department of Animal Products Technology, CCS Haryana Agricultural University, Hisar, India.
authors.forename: M
authors.initials: M
authors.lastname: Kumar
authors.forename: J S
authors.initials: JS
authors.lastname: Berwal
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D004926:Escherichia coli / Q000187:drug effects; D005516:Food Microbiology; D005737:Garlic; D008089:Listeria monocytogenes / Q000187:drug effects; D008826:Microbial Sensitivity Tests; D010946:Plants, Medicinal; D012485:Salmonella typhi / Q000187:drug effects; D013211:Staphylococcus aureus / Q000187:drug effects
chemical_list: D000900:Anti-Bacterial Agents