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MERIT RESEARCH JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (MRJFST) (ISSN: 2354-2527)

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January 2015 Vol. 3 No. 1

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Murugan MS
Agarwal M

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Merit Research Journal of Food Science and Technology (ISSN: 2354-2527) Vol. 3(1) pp. 006-008, January, 2015

Short Communication

Antibacterial Effect of Garlic (Allium sativum) on Salmonella serovars: An in vitro Study

^1*Murugan M. S., ²Chaturvedi V. K., ¹Karthik K, Bincy J, ¹Sunitha C., ¹Sumithra T. G. and ³Megha Agarwal

¹Veterinary Bacteriology and Mycology division, Indian Veterinary Research Institute, Izatnagar, U.P. – 243122.
²Biological Product division, Indian Veterinary Research Institute, Izatnagar, U.P. – 243122
³Division of Veterinary Biotechnology, Indian Veterinary Research Institute, Izatnagar, U.P-243122

*Corresponding Author's E-mail: drmsmurugan@gmail.com; Tel: 91- 94899 50555

Accepted May 15, 2014

Abstract

Garlic (Allium sativum) has an important dietary and medicinal role for centuries. In India, garlic has been used to prevent wound infection and food spoilage. The present study evaluated the efficacy of aqueous extract of garlic for its antibacterial activity in vitro. The extract showed concentration dependent antibacterial activity against Salmonella spp.

Keywords: Garlic, infection, food spoilage, antibacterial activities