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Published on: March 14, 2018
EFFICACY OF ANTIMICROBIAL ACTIVITY OF GARLIC EXTRACTS ON BACTERIAL PATHOGENS COMMONLY FOUND TO CONTAMINATE MEAT
Background:
Meat is amajor source of food and raw materials for a number of industries, yet a lot of meat is wasted each year due to deterioration as a result of spoilage by microorganisms such as Pseudomonas, Acinetobacter, Moraxella, Bacillus, Campylobacter, Escherichia, Listeria, Clostridium, Salmonella and Staphylococcus species.
Objective:
To determine efficacy of antimicrobial activity of garlic extracts on bacterial pathogens commonly found to contaminate meat.
Design:
A cross sectional study.
Setting:
The Department of Public Health, Pharmacology and Toxicology, Faculty of Veterinary Medicine University of Nairobi.
Subjects:
Garlic from Nganoini farm in Laikipia County, Kenya.
Results:
The results indicated that garlic absolute ethanol extract had the highest efficacy of antimicrobial activity inhibiting all test micro-organisms.
Conclusion:
Ethanolic extract can be used as a meat preservative or decontaminant.
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