Replacement Effect of NaCl by KCl with Garlic Extract on Escherichia coli O157:H7 and Salmonella typhimurium Strains | ||||
| Egyptian Academic Journal of Biological Sciences, G. Microbiology | ||||
| Article 2, Volume 9, Issue 1, June 2017, Page 19-29 PDF (224.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/eajbsg.2017.16340 | ||||
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| Author | ||||
| Salah G. Ali | ||||
| Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Assiut, Egypt. | ||||
| Abstract | ||||
| One of the most important purposes of NaCl and garlic uses is to control of microbial pathogens. NaCl has been replaced by KCl partially to lower the side effects of NaCl on the human health. In this research study focusing on the effect of replacement of NaCl by KCl mix with garlic extract on Escherichia coli O157:H7 and Salmonella typhimurium previously identified strains. Minimum inhibitory concentration (MIC) garlic extract NaCl and /or KCl alone and in combinations against Escherichia coli O157:H7 and Salmonella typhimurium strains in Brain Heart Infusion broth (BHIB) and in ground beef were determined. Acceptable concentrations levels from garlic extract, NaCl and KCl alone or in combinations were selected and used for killing time assay of both tested bacteria. E. coli O157:H7 exhibited more sensitive than Salmonella typhimurium, and in ground beef than in Brain Heart infusion broth (BHI) with all treatment of mixtures. Synergistic effects were detected in garlic extract and NaCl or KCl combinationsat specific concentration. 50% NaCl replacement by KCl with garlic are the most effective combinations by reduction 54.4% in BHI 59.5% of Escherichia coli O157: H7 in ground beef, whereas 75% NaCl replacement by KCl with garlic extract are the most effective combinations by reduction Salmonella typhimurium with 36.2% in BHI and 37.9% in ground beef. | ||||
| Keywords | ||||
| Escherichia coli O157:H7; Salmonella typhimurium; Garlic; NaCl; KCl | ||||
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