title: EFFICACY OF ANTIMICROBIAL ACTIVITY OF GARLIC EXTRACTS ON BACTERIAL PATHOGENS COMMONLY FOUND TO CONTAMINATE MEAT.
abstract: BACKGROUND
  Meat is amajor source of food and raw materials for a number of industries, yet a lot of meat is wasted each year due to deterioration as a result of spoilage by microorganisms such as Pseudomonas, Acinetobacter, Moraxella, Bacillus, Campylobacter, Escherichia, Listeria, Clostridium, Salmonella and Staphylococcus species.
  
  
  OBJECTIVE
  To determine efficacy of antimicrobial activity of garlic extracts on bacterial pathogens commonly found to contaminate meat.
  
  
  METHODS
  A cross sectional study.
  
  
  METHODS
  The Department of Public Health, Pharmacology and Toxicology, Faculty of Veterinary Medicine University of Nairobi.
  
  
  METHODS
  Garlic from Nganoini farm in Laikipia County, Kenya.
  
  
  RESULTS
  The results indicated that garlic absolute ethanol extract had the highest efficacy of antimicrobial activity inhibiting all test micro-organisms.
  
  
  CONCLUSIONS
  Ethanolic extract can be used as a meat preservative or decontaminant.
authors: L
authors: L
authors: Njue
authors: L W
authors: LW
authors: Kanja
authors: J N
authors: JN
authors: Ombui
authors: J G
authors: JG
authors: Nduhiu
authors: D
authors: D
authors: Obiero
mesh_terms: D001409:Bacillus cereus / Q000187:drug effects*; D004926:Escherichia coli / Q000187:drug effects*; D005516:Food Microbiology; D005737:Garlic; D008460:Meat / Q000382:microbiology*; D010936:Plant Extracts; D012486:Salmonella typhimurium / Q000187:drug effects*; D013211:Staphylococcus aureus / Q000187:drug effects*
chemical_list: D010936:Plant Extracts