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Can garlic (Allium sativum) be used as a meat preservative?
Abstract
Garlic is known to have numerous beneficial effects for human health, yet not much work has been done previously to explore its use as a natural food preservative. This study was designed to evaluate if garlic can be used as a natural preservative to prevent meat spoilage due to bacterial growth during storage. Skinless chicken legs and non-pathogenic strains of Salmonella and E. coli were used as test models. Two-thirds of the chicken legs were experimentally contaminated with Salmonella and E. coli by dipping them in a bacterial suspension. Half of the contaminated chicken legs was then dipped in garlic extract for 10 minutes, and the other half was kept as the untreated control. Both treated and untreated legs were packed with clear plastic and stored at 4°C. All legs were swabbed individually at 0, 5 and 15 days of storage and tested for the presence of bacteria using nutrient agar plates. The experiment was done three times. The results of this experiment proved that garlic could be used as an effective meat preservative to prevent spoilage of meat due to bacterial growth. Garlic kept on killing bacteria when Salmonella and E. coli contaminated chicken legs were stored at 4°C up to 15 days. While the number of bacteria in the non-treated meat continued to increase upon storage, in the garlic treated meat bacterial growth was significantly reduced. The finding of this research would be helpful in making safe and healthy food products, eventually leading to maintaining better health.
... The spirulina, Arthrospira platensis (Nordstedt) Gomont, commonly used as a dietary supplement, is a cyanobacterium with multiple nutritional and therapeutic properties, rich in proteins (60-70%), vitamins (4%), essential amino acids, minerals, essential fatty acids, carotenoids, chlorophylls, and phytosterols [27]. Dry garlic, which was also present in the control feed, was added as a preservative [28]. Lipid content: the total amounts of lipids were quantified colorimetrically using 5 mg of DW. ...
... The spirulina, Arthrospira platensis (Nordstedt) Gomont, commonly used as a dietary supplement, is a cyanobacterium with multiple nutritional and therapeutic properties, rich in proteins (60-70%), vitamins (4%), essential amino acids, minerals, essential fatty acids, carotenoids, chlorophylls, and phytosterols [27]. Dry garlic, which was also present in the control feed, was added as a preservative [28]. ...
This paper is part of a series of studies aimed at understanding the potential exploitation of the biomass of the polychaete worm Sabella spallanzanii (Gmelin, 1791), which is obtained as a by-product of an innovative Integrated Multi-Trophic Aquaculture (IMTA) system. IMTA systems are designed according to an ecosystem approach with the aim to reduce marine monoculture impact while further increasing production via exploitation of valuable by-products. S. spallanzanii can remove large amounts of suspended matter by filtering large volumes of water per hour and performs well as an extractive organism under IMTA; however, it currently lacks any economic value, thus hindering its sustainable large-scale implementation. However, S. spallazanii has the potential to become competitive as a newcomer in fish bait, as an ornamental organism, and in fish feed markets. Notably, sabella meal has already been successfully tested as an attractant in an innovative fish feed. Here, we refer to the use of sabella meal as the main component (60%) in the formulation of a novel aquarium fish feed. Following the biochemical analysis of farmed sabella meal, the experimental feed was formulated by adding spirulina (25%) and dry garlic (15%) in such proportion as to be isoproteic and isoenergetic to the commercial control feed. After preliminary observations of the palatability of sabella meal for several tropical fish species, the novel experimental feed was tested on ocellaris clownfish, Amphiprion ocellaris (Cuvier, 1830), by evaluating their growth response in a 70-day feeding trial. The fish seemed to enjoy the experimental feed at least as much as the control, and both the control and treatment groups showed no significant differences in weight gain (p = 0.46), specific growth rate (p = 0.76), and feed conversion ratio (p = 0.48), reinforcing the suitability of S. spallanzanii as a viable source of animal proteins to be employed in the fish feed industry in a circular economy perspective.
... It is the main ingredient in 32 most known traditional meat products (kofta, guedid, melfouf, merguez, cured guedid, soudjouk/sucuk/nakanek, boubnita, El messli, kourdass, tidkit, pastirma, tafra-gara, maynama, khliaa ezir, fregate, merdouma/mandi/bourdim, laknaf, osbana, bnadek, boubnita/membar, mkila, khlii, kobiba, mcharmla, tehal/tehane, ban-chems, bouzelouf/zelif, tangia, mrouzia, cachir, klaya, and douara/bekbouka/T'qalia,) (Gagaoua and Boudechicha 2018). A study by Sarma 2004 proved that garlic could be used as an effective meat preservative to prevent spoilage of meat due to bacterial growth. It has a well-documented antibiotic effect against bacterial strains, including gram-positive and gram-negative bacteria such as Staphylococcus aureus, E. coli, and Salmonella spp (Salem et al. 2017;Elamary et al. 2018). ...
... Garlic has been recognized to have both nutritional and medicinal properties for a number of centuries [2]. An antimicrobial effect of garlic has been proved by numerous researches [3,4]. ...
Given the extension of the shelf lives of various vegetables, individuals store their food for a long period by freezing it with a fast-pact lifstyle. A total of 17 Escherichia coli serovars were recovered from 200 meat samples in Egypt’s Qena governorate. The characterization of the isolates was performed by biochemical and serological tests, antibiotic susceptibility, and detection of virulence genes by PCR. The antibacterial properties of fresh and/or frozen garlic and lemon extract were tested against all E. coli isolates over 6 months, along with their antibiofilm activities. hly, stx1, stx2, and eaeA genes were detected in 12, 4, 3, and 2 serovars, respectively. Although 100% of E. coli isolates were multidrug resistant, they were susceptible to fresh and frozen garlic and lemon extract. Owing to botanical storage for 6 months, a dual decrese was reported in some antibacterial activities of botanical extract and their phytochemical contents. Furthermore, the high-performance liquid chromatographic analysis confirmed that both allicin and citric acid content (in garlic and lemon, respectively) are the most elevated compounds that were diminished following storage time. Fresh and frozen garlic extracts have reduced bacterial biofilm substantially throughout the 6 months of storage, ranging from 19.3 to 45% and 22.3–30.5%, respectively. While fresh and frozen lemon juice significantly decreased the biofilm of E. coli O1:H7 by 52.9 and 26.8% at zero time of storage only. Finally, prolonged storage affects both garlic and lemon extracts’ antimicrobial behavior and encourages fresh intake rather than frozen veggies.
Food-borne diseases are of major concern worldwide. To date, around 250 different food-borne diseases have been described, and bacteria are the causative agents of two thirds of food-borne disease outbreaks. Among the predominant bacteria involved in these diseases, Staphylococcus aureus is a leading cause of gastroenteritis resulting from the consumption of contaminated food. Staphylococcal food poisoning is due to the absorption of staphylococcal enterotoxins preformed in the food. Here, we briefly review the latest data on staphy-lococcal enterotoxins and some papers exemplifying the interactions between S. aureus and the food matrix; environmental factors affecting staphylococcal enterotoxin production are discussed.
Although garlic has been used for its medicinal properties for thousands of years, investigations into its mode of action are relatively recent. Garlic has a wide spectrum of actions; not only is it antibacterial, antiviral, antifungal and antiprotozoal, but it also has beneficial effects on the cardiovascular and immune systems. Resurgence in the use of natural herbal alternatives has brought the use of medicinal plants to the forefront of pharmacological investigations, and many new drugs are being discovered. This review aims to address the historical use of garlic and its sulfur chemistry, and to provide a basis for further research into its antimicrobial properties.
A study was conducted to determine effects of bird age at slaughter, feed withdrawal, and transportation on levels of coliforms, Campylobacter, Escherichia coli, and Salmonella on carcasses before and after immersion chilling. Broilers were processed at 42, 49, and 56 d of age after a 12-h feed withdrawal period or a 0-h feed withdrawal period (full fed). At each age, broilers were processed from two commercial farms previously identified as Campylobacter positive. One week before slaughter, broilers were gavaged with nalidixic acid-resistant Salmonella. During bleeding, cotton plugs were inserted into the cloaca of each carcass. Whole-carcass rinses (WCR) were performed before and after immersion chilling with 20 ppm sodium hypochlorite, and rinses were analyzed for coliforms, Campylobacter, E. coli and Salmonella. Log10 counts for coliforms, Campylobacter, and E. coli were (P < 0.05) affected by bird age at slaughter. Feed withdrawal (FW) affected only Campylobacter on carcasses of older broilers (56 d of age). Chilling with sodium hypochlorite resulted in log10 reductions of 1.2, 1.3, 1.4, and 0.5 for coliforms, Campylobacter, E. coli, and Salmonella, respectively. Under the conditions of this experiment, it appears that contamination on the exterior of birds entering the processing facility is critical to carcass bacterial counts. Moreover, carcass bacterial counts did not vary when microbial counts of broilers were comparable. FW may increase prechill carcass counts for E. coli and Campylobacter, but it appears to have no effect on postchill carcass counts when sodium hypochlorite is used in the chilling operation.
Bacterial spores are among the most resistant of all living cells to biocides, although the response depends on the stage of sporulation. The development of resistance to some agents such as chlorhexidine occurs much earlier in sporulation than does resistance to glutaraldehyde, which is a very late event. During germination or outgrowth or both, resistance is lost and the cells become as susceptible to biocides as nonsporulating bacteria. Mechanisms of spore resistance to, and the action of, biocides are discussed, and possible means of enhancing antispore activity are considered. The clinical and other uses of sporicidal and sporostatic chemical agents are described.
The kinetics of the decline of populations of Salmonella typhimurium inoculated into freshly reconstituted dehydrated onion and garlic powders was studied. Measurable bactericidal activity was observed for onion and garlic concentrations of 1 and 5% (w/v), respectively, with maximal death rates occurring for concentrations of 5 and 10%. At these concentrations, the decimal reduction times were 1.1 and 1.2 hr, respectively, for resting cell cultures and 1.8 and 2.1 hr, respectively, for growing cultures. Of the major volatile aliphatic disulfide compounds of onions, n-propyl allyl and di-n-propyl, at concentrations of 0.1%, showed a comparable activity against resting cells but only a bacteriostatic effect toward actively growing cultures, which overcame this effect in 2 to 6 hr. At comparable concentrations, growing cultures of Escherichia coli were as susceptible to garlic, but apparently more resistant to onion, than were those of S. typhimurium.
Results from the bacteriological examination of uneviscerated, cooled eviscerated, and frozen eviscerated poultry carcasses from six different processing plants are presented. Eighty‐three per cent of the uneviscerated carcasses had total bacterial counts (on nutrient agar incubated at 22° C for 3 d) of less than 250,000 on a 16 cm area of breast skin. The relative percentages for cooled and frozen eviscerated carcasses were 65.4 and 64.7 respectively. Over 90 per cent of the uneviscerated and frozen eviscerated carcasses had coli‐aerogenes counts of less than 1000 per 16 cm. Only 59.6 per cent of the cooled eviscerated carcasses were in this category. The cooled eviscerated carcasses carried more faecal streptococci than the uneviscerated and frozen eviscerated (79.8, 92.4 and 93.0 per cent respectively had less than 10,000 streptococci per 16 cm). Of all carcasses, 66.8 per cent carried less than 100 Staphylococcus aureus per 16 cm while 3.2 per cent carried more than 1000. A regression of total count on nutrient agar on the counts on the selective media showed that none of the regression or correlation coefficients for the uneviscerated carcasses was significant; for the cooled eviscerated carcasses (all plants) and the frozen eviscerated carcasses (plant F), both the coli‐aerogenes and faecal streptococcal counts were significantly correlated.
Rinse fluids collected from eight different lots of commercially processed broiler carcasses were cultured for salmonellae by a meat probable number method. Most probable number values of 80 or less were obtained from all carcasses in three of the eight lots, but two lots contained carcasses which yielded more than 1000 salmonellae. Similar numbers of salmonellae were recovered in repeated rinses of the same carcasses, suggesting that only a small proportion of the total population was recovered in each rinse. Five lots originated from flocks of known Salmonella status. More salmonella were recovered from carcasses which originated from flocks infected in the first week of life than from flocks infected at a later date. Carcasses from a flock which was processed immediately after a contaminated flock yielded more salmonellae than carcasses processed at the beginning of the day in a clean plant.
The inhibitory activity of garlic (Allium sativum) against Staphylococcus aureus, Salmonella typhi, Escherichia coli and Listeria monocytogenes was measured by the 'turbidity' method. Minimum inhibitory concentration (MIC) of garlic at 80% inhibition level was calculated for these bacteria. All bacterial pathogenic strains tested were inhibited by garlic; E. coli was most sensitive and Listeria monocytogenes was least sensitive. Therefore, garlic has potential for the preservation of processed foods.
The antibacterial activity of garlic powder against O-157 was tested by using garlic bulbs post-harvested 1 y. O-157 at 10(6-7) cfu/mL perished after incubation for 24 h with a 1% solution of garlic powder. The use of powder from fresh garlic was more effective for antibacterial activity than that from old garlic; the 1% solution of fresh garlic powder eradicating the O-157 in 6 h. The antibacterial activity was resistant to heat treatment of 100 degrees C for 20 min. The water-soluble components of garlic powder were fractionated into three fractions (Fr. 1-3) by Sephadex G-100 column chromatography, among which Fr. 3 showed antibacterial activity against O-157 but the other fractions were scarce in activity. The antibacterial activity was also shown against other types of pathogenic bacteria such as methicillin-resistant Staphylococcus aureus (MRSA), Salmonella enteritidis, and Candida albicans. Thus, the practical use of garlic powder is expected to prevent bacteria-caused food poisoning.
Garlic is known to have antimicrobial activity against several spoilage and pathogenic bacteria. However, the fate of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in garlic butter has not been reported. This study was undertaken to determine the viability of these organisms in garlic butter as affected by the type of raw minced garlic added to the butter, storage temperature, and storage time. Unsalted butter at 40 degrees C was combined with raw minced jumbo, elephant, or small-cloved garlic at a 4:1 butter/garlic ratio (wt/wt), inoculated with mixed-strain suspensions of Salmonella, E. coli O157:H7, or L monocytogenes, and stored at 4.4, 21, or 37 degrees C for up to 48 h. All pathogens retained their viability at 4.4 degrees C, regardless of the presence of garlic. The addition of garlic to butter enhanced the rates of inactivation of all three pathogens at 21 and 37 degrees C. The most rapid decline in pathogen populations was observed at 37 degrees C. The inactivation of L. monocytogenes occurred more slowly than did that of Salmonella or E. coli O157:H7. The inactivation of Salmonella and L. monocytogenes was more rapid in jumbo garlic butter than in elephant or small-cloved garlic butter. It is concluded that Salmonella, E. coli O157:H7, and L. monocytogenes did not grow in unsalted butter, with or without garlic added (20%, wt/wt), when inoculated products were stored at 4.4, 21, and 37 degrees C for up to 48 h.
Production of odorless garlic powder in various drying systems
- Y J Kim
Kim, Y. J. 2003. Production of odorless garlic powder in various drying systems. Proceedings of the 8th Asian Food Conference, 9–11 October 2003, Hanoi, Vietnam.