Antimicrobial activities of garlic and shallot crude extract against food spoilage and human bacterial pathogens

Garlic and shallot belong to the genus Allium. Their flavour and taste are so popular that they have been used in Asian cuisine for thousands of years and are very common in Thai cuisine.
This study focused on the inhibitory effect of garlic and shallot against food spoilage and human bacterial pathogens.
Fresh garlic and shallot were extracted by petroleum ether for seven days and their crude extracts were tested for antimicrobial activity against four bacterial pathogens: Bacillus subtilis, Bacillus cereus, Staphylococcus aureus and Escherichia coli by agar diffusion method.
The results revealed that crude extracts of both fresh garlic and shallot exhibited antimicrobial activity.
Garlic crude extract displayed high activity against B. cereus and B. subtilis. Shallot crude extract displayed strong activity against the Gram-positive bacteria (B. subtilis, B. cereus and S. aureus). However, the Gram-negative bacteria (E. coli) had a partial clear zone.
Therefore, garlic and shallot crude extracts have promising potential as control agents of food spoilage and human bacterial pathogens.

III Asia Pacific Symposium on Postharvest Research, Education and Extension: APS2014

S. Muangkote, T. Vichitsoonthonkul, V. Srilaong, C. Wongs-Aree, S. Photchanachai

antimicrobial activity, garlic, shallot, food spoilage, human bacterial pathogens

https://doi.org/10.17660/ActaHortic.2018.1213.92