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Antimicrobial Activities Of Garlic And Ginger Extracts
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Allium
sativum was utilized to inhibit gangrene formation through the first and
Second World War. In new researches, it is reported that garlic extract
has been proved to be efficient toward Streptococcus mutans, garlic
extract mouth wash may be utilized as a modern line in inhibiting dental
caries formation. Garlic is highly documented in exhibiting powerful
antimicrobial activities. Garlic can provide proper management for
bacterial growth ranging from disinfectant, antiseptic, bacteriostatic
and even bactericidal characteristics. Besides that, garlic may have
the ability to prevent and manage viral, fungal and even helminthes
infections. Newly obtained garlic has been found to impart a significant
role in managing food poisoning through killing the causative agents
such as Escherichia coli. Recently, it has approved that there is a
possibility of using garlic in preserving meats from bacterial spoilage
and this related to the antibacterial activity of garlic.
Listeria
monocytogenes and Escherichia coli have been isolated from various types
of foods and associated with food borne infection in man. The presence
of these organisms and their growth and multiplication in food do not
produce much appreciable changes in foods but leads to food borne
infection. In order to prevent the growth of bacterial pathogens in
food, various preservative techniques have been used. Consumer concerns
on the safety of foods containing synthetic chemicals as preservatives
have resulted in a growing need for use of natural antibacterial
compounds, having a characteristic flavour, antioxidant and
antimicrobial activity. Currently, various natural compounds like spices
are preferred and used as food preservatives. Kerala, a south Indian
state in tropical Asia is a well-endowed state with numerous varieties
of spices. Spices form an integral part of the traditional cuisines in
the everyday diet of the common man here. With globalisation and
increased recreational travel, intercontinental modification in the
local cuisines has resulted in vast changes in traditional cooking
methods. The anti-microbial properties of various natural spices against
emerging pathogens have to be taken advantage of, with the changing
lifestyle.
Bactericidal or bacteriostatic activity of essential oils
in spices against various pathogens including Escherichia coli O157:H7
and Listeria monocytogenes have been reported. The present study was
undertaken to assess the direct effect of two of the most commonly used
spices, ginger and garlic extracts on Listeria monocytogenes and
Escherichia coli. The minimum inhibitory concentrations were evaluated
to enable the use of these for microbial control and as food
preservative specifically against these two organisms.
1.2 OBJECTIVE OF STUDY
The objective of this study is to explain the antimicrobial activities of garlic and ginger extracts.
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ABSRACT - [ Total Page(s): 1 ]Garlic and Ginger are hardy perennial of Asiatic origin, belonging to the plant family liliaceae. Investigations were carried out to study the inhibitory effect of ginger (Zingiber officinale) and garlic (Allium sativum) extracts at 0.5, 1.0, 2.0, 7.0 and 10.0 per cent level in vitro on Escherichia coli and Listeria monocytogenes by spectrophotometer method. Both the spices exhibited bacteriostatic effect against both the test organisms. The inhibitory effect increased with the increase in the c ... Continue reading---
