Garlic Juice as a Food Additive to Control Microbial Contamination in Poultry Meat

Abstract

Background: This study aims to evaluate the antibacterial activity of garlic extracts in fresh poultry meat. Methods: The antibacterial properties of garlic extracts were tested against Salmonella typhimurium, Bacillus cereus, Escherichia coli, Micrococcus luteus, and Proteus mirabilis. Antibacterial activity was assessed using disc and well diffusion methods. The minimum inhibitory concentration (MIC) was determined via macrodilution. Moreover, ground poultry meat samples were treated with garlic juice and cold macerate natural antibacterial preservatives at their minimum bactericidal concentrations (MBCs) and stored at 4 °C for 24 hours. Results: Garlic juice exhibited stronger antibacterial effects compared to the macerate. The highest inhibition zone was observed against Micrococcus luteus (23.33±1.11 mm). The MICs for garlic juice and cold macerate were 250 and 300 µl/ml, respectively. Furthermore, MBC values ranged from 250 to 300 µl/ml for garlic juice and 300 to 500 µl/ml for the macerate. The addition of garlic juice significantly reduced bacterial counts in refrigerated poultry meat compared to untreated controls. Conclusion: The findings suggest that garlic juice possesses potent antimicrobial properties and can enhance the microbial safety and preservation of poultry meat during cold storage.