title: Antibacterial Effect of Garlic Aqueous Extract on Staphylococcus aureus in Hamburger.
abstract: BACKGROUND
  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.
  
  
  OBJECTIVE
  The aim of this study was to investigate the antibacterial effect of garlic aqueous extract on growth of Staphylococcus aureus bacteria.
  
  
  METHODS
  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.
  
  
  RESULTS
  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 observed in treatments with 2 and 3-mL extracts. However, there was no significant difference between the two and three-month samples, though they were significantly different from the one-month samples. After evaluations, treatment with the 2-mL extract was found to be the best one.
  
  
  CONCLUSIONS
  Garlic aqueous extract has antibacterial properties against S. aureus present in hamburger. Moreover, garlic aqueous extract can be used not only as a flavor but also as a natural additive for hamburger. In addition, garlic has antibacterial properties against other Gram-positive and Gram-negative bacteria, which must be investigated in further studies.
authors.affiliation: Research Center for Molecular Medicine, Hamadan University of Medical Sciences, Hamadan, IR Iran.
authors.forename: Amir Sasan
authors.initials: AS
authors.lastname: Mozaffari Nejad
authors.affiliation: Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, IR Iran.
authors.forename: Shahrokh
authors.initials: S
authors.lastname: Shabani
authors.affiliation: Department of Pathobiology, Faculty of Veterinary Specialized Sciences, Islamic Azad University, Science and Research Branch, Tehran, IR Iran.
authors.forename: Mansour
authors.initials: M
authors.lastname: Bayat
authors.affiliation: Department of Food Science and Technology, Islamic Azad University, Science and Research Branch, Tehran, IR Iran.
authors.forename: Seyed Ebrahim
authors.initials: SE
authors.lastname: Hosseini
keywords: Antibacterial Effect; Garlic; Hamburger; Staphylococcus aureus