Inhibitory effect of garlic on bacterial pathogens from spices

World Journal of Microbiology and Biotechnology

Volumn 19, Issue 6, 2003, Pages 565-569

  Banerjee, Mousumi ^a   Sarkar, Prabir K ^a  

^a UNIVERSITY OF NORTH BENGAL   (India)

Author keywords

Antibiotic resistance; Enterotoxins; Foodborne bacterial pathogens; Garlic; Spices

Indexed keywords

ALLIUM; ALLIUM SATIVUM; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; NEGIBACTERIA; POSIBACTERIA; SALMONELLA; SHIGELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; SYZYGIUM AROMATICUM; VISCUM; VISCUM ALBUM;

EID: 0042914370     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1025108116389     Document Type: Article

References (18)

1. Al-Delaimy, K.S. & Ali, S.H. 1970 Antimicrobial action of vegetable extracts on the growth of pathogenic bacteria. Journal of the Science of Food and Agriculture 21, 110-112.
2. Banerjee, M. & Sarkar, P.K. 2003 Microbiological quality of some retail spices in India. Food Research International 36, 469-474.
3. Beuchat, L.R. & Golden, D.A. 1989 Antimicrobials occurring naturally in foods. Food Technology 43, 134-142.
4. Cavallito, C.J. & Baily, J.H. 1944 Allicin, the antibacterial principle of Allium sativum. 1. Isolation, physical properties and antibacterial action. Journal of the American Chemical Society 66, 1950-1951.
5. Dababneh, B.F.A. & Al-Delaimy, K.S. 1984 Inhibition of Staphylococcus aureus by garlic extract. Lebensmittel-Wissenschaft und-Technologie 17, 29-31.
6. De Wit, J.C., Notermans, S., Gorin, N. & Kampelmacher, E.H. 1979 Effect of garlic oil or onion oil on toxin production by Clostridium botulinum in meat slurry. Journal of Food Protection 42, 222-224.
7. Focke, M., Feld, A. & Lichtenthaler, H.K. 1990 Allicin, a naturally occurring antibiotic from garlic, specifically inhibits acetyl-CoA synthetase. European Journal of Biochemistry (FEBS) 261, 106-108.
8. Kumar, M. & Berwal, J.S. 1998 Sensitivity of food pathogens to garlic (Allium sativum). Journal of Applied Microbiology 84, 213-215.
9. Kumar, A. & Sharma, V.D. 1982 Inhibitory effect of garlic (Allium sativum Linn.) on enterotoxigenic Escherichia coli. Indian Journal of Medical Research 76, 66-70.
10. Mantis, A.J., Karaivannoglou, P.R.G., Spanos, G.P. & Panetos, A.G. 1978 The effect of garlic extract on food poisoning bacteria in culture media. Lebensmittel-Wissenschaft und-Technologie 11, 26-28.
11. Saleem, Z.M. & Al-Delaimy, K.S. 1982 Inhibition of Bacillus cereus by garlic extracts. Journal of Food Protection 45, 1007-1009.
12. Sato, A., Terao, M. & Honma, Y. 1990 Antibacterial action of garlic extract on food poisoning bacteria. Journal of the Food Hygiene Society. Japan 31, 328-332.
13. Sharma, V.D., Sethi, M.S., Kumar, A. & Rarotra, J.R. 1977 Antibacterial property of garlic (Allium sativum Linn.): in vivo and in vitro studies. Indian Journal of Experimental Biology 15, 466-468.
14. Snedecor, G.W. & Cochran, W.G. 1989 Statistical Methods, 8th edn. Ames, Iowa, USA: Iowa State University Press. ISBN 0-81381561-4.
15. Srivastava, K.C., Perera, A.D. & Saridakis, H.O. 1982 Bacteriostatic effects of garlic sap on Gram negative pathogenic bacteria - an in vitro study. Lebensmittel-Wissenschaft und-Technologie 15, 74-76.
16. Stoll, A. & Seebeck, E. 1948 Uber Alliin, die genuine Muttersubstanz des Knoblauchols Allium compound. Helvetica Chimica Acta 31, 189-210.
17. Waqar, A., Quaratulain, S., Altaf, H., Ahmad, G.M. & Asghar, Z. 1994 Evaluation of different garlic extracts for antibacterial activity. Science International 5, 385-386.
18. Wills, E.D. 1956 Enzyme inhibition by allicin, the active principle of garlic. Biochemical Journal 63, 514-520.