Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products
El-Demerdash, A., Enan, G., Abdel Salam, S., Ahmed, H., Amer, M., El- Mekkawy, R. (2021). Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products. EKB Journal Management System, 13(2), 71-77. doi: 10.21608/eajbsg.2021.209838
Azza S. 1 El-Demerdash; Gamal A. Enan; Soheir S. Abdel Salam; Hytham M. Ahmed; Mahmoud Amer; Rasha M. El- Mekkawy. "Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products". EKB Journal Management System, 13, 2, 2021, 71-77. doi: 10.21608/eajbsg.2021.209838
El-Demerdash, A., Enan, G., Abdel Salam, S., Ahmed, H., Amer, M., El- Mekkawy, R. (2021). 'Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products', EKB Journal Management System, 13(2), pp. 71-77. doi: 10.21608/eajbsg.2021.209838
El-Demerdash, A., Enan, G., Abdel Salam, S., Ahmed, H., Amer, M., El- Mekkawy, R. Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products. EKB Journal Management System, 2021; 13(2): 71-77. doi: 10.21608/eajbsg.2021.209838

Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products

Egyptian Academic Journal of Biological Sciences, G. Microbiology
Article 7, Volume 13, Issue 2, December 2021, Page 71-77  XML PDF (632.35 K)
Document Type: Original Article
DOI: 10.21608/eajbsg.2021.209838
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Authors
Azza S. 1 El-Demerdash1; Gamal A. Enan2; Soheir S. Abdel Salam3; Hytham M. Ahmed3; Mahmoud Amer3; Rasha M. El- Mekkawy2
1Animal Health Research Institute, Zagazig University, Egypt.
2Department of Botany and Microbiology, Faculty of Science, Zagazig University
3Department of Botany and Microbiology, Faculty of Science, Benha University
Abstract
Withthe efflorescence of antibiotic-resistant bacteria, it is judicious to survey new sources of natural compounds with antimicrobial activity. Edible plants have been upheld and verified to be harmless and economical. In this study, a marked inhibitory effect of aqueous garlic extract and apple cider vinegar was 5% against 7 Salmonella serovars isolated from raw and processed meat products.  The efficacy of aqueous garlic extract and apple cider vinegar was measured. The antibacterial potential of both substances was checked by the agar well diffusion method and minimum inhibitory concentrations (MIC). The MIC values of garlic extract against Salmonella serovars were (4-64µg/ml) while the MIC values of apple cider vinegar were (2-16µg/ml).
Keywords
Salmonella; Garlic; Apple cider vinegar; Multidrug-resistant bacteria
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