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Antimicrobial Activity of Garlic Juice against Escherichia coli O157:H7  

Kim, Myung-Hee (Food Safety Lab, Korea Food Research Institute)
Kim, So-Young (Food Safety Lab, Korea Food Research Institute)
Shin, Weon-Sun (Food Safety Lab, Korea Food Research Institute)
Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.4, 2003 , pp. 752-755 More about this Journal
Abstract
The antimicrobial activity of fresh garlic juice against Escherichia coli O157:H7 was investigated. When E. coli O157:H7 was cultured for 18 hr in the trypticase soy broth containing 1%, 3%, and 5% garlic juice, viable cell number of E. coli O157:H7 was reduced to $2.3{\times}10^2\;CFU/mL$ at 5% from $7{\times}10^8\;CFU/mL$ at the non-treated culture, respectively. The inhibitory effects of the ground beef treated with 3%, 6%, and 10% garlic juice against E. coli O157:H7 was significantly enhanced with approximate 2 log-reduction compared to that of ground beef without garlic. There was no significant difference in the inhibition of E. coli O157:H7 among the groups with different amounts of garlic juice (p<0.05). These results suggest that garlic juice may function well as a natural preservative in food system.
Keywords
antimicrobial activity; Escherichia coli O157:H7; garlic; ground beef; natural food preservatives;
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