Study of the effect of aqueous garlic extract (Allium sativum)<br>on some Salmonella serovars isolates

There has been a consistent increase in the search for alternative and efficient compound for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Garlic offers a promising alternative for food safety and bioconservation. Filter sterilized, aqueous garlic extract was tested for ability to inhibit the growth of some isolated Salmonella serovars. The fresh aqueous garlic extract (A.G.E., 57.1% (w/v),...