Inhibitory effect of aqueous garlic extract (Allium sativum) on some isolated Salmonella serovars.

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 aqueous garlic extract (A. G. E., 57.1% (w/v), containing...