Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens

The inhibitory effect of non-particulate and particulate garlic extract obtained by ethanolic extraction method against common foodborne pathogens (Salmonella Paratyphi A, Enterococcus faecalis, Klebsiella pneumoniae, Staphylococcus aureus and Campylobacter jejuni) were investigated. Using a solid-phase microextraction-gas chromatography mass spectrometry (SPME/GC–MS) technology, the biochemical components of particle-free and particle containing ethanolic garlic extracts were identified. The MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration), agar-well diffusion method, and the dynamic time-kill experiment were carried out to test the inhibitory impacts of non-particulate and particulate ethanolic garlic extracts on pathogens. The results showed that diallyl disulfide was the main compound observed in both non-particulate (42.92%) and particulate ethanolic garlic extracts (44.98%). Among all bacteria tested, Campylobacter jejuni had the highest susceptibility to ethanolic garlic extract containing particles with a 39.50 mm inhibition zone diameter. Ethanolic garlic extracts significantly reduced bacterial cell levels within 3, 6, and 9 hours, and completely eliminated viability after 24 hours. S. Paratyphi A had a stronger sensitivity as a lower concentration of the particulate ethanolic garlic extract was needed for MIC (25 mg/ml) compared to non-particulate ethanolic garlic extracts (100 mg/ml). In conclusion, ethanolic garlic extracts, especially particulate ethanolic garlic extract was shown to be more effective as antimicrobial agent for food preservation, and has potential to be used in various food products to inhibit microorganisms, thus in-creasing their shelf life and safe