Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms

Jasim, Saade Abdalkareem; Mahmudiono, Trias; Al‐Shawi, Sarmad Ghazi; Shichiyakh, Rustem Adamovich; Shoukat, Shehla; Kadhim, Abed J.; Iswanto, A. Heri; Saleh, Marwan Mahmood; FENJAN, Mohammed

doi:10.1590/fst.03822

Cited by 13 publications

(9 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to Li et al ( 124 ), diallyl disulfide a significant organo-sulfur component of GO inhibits the transcription of P. aeruginosa’s important genes to suppress the growth of virulence factors. In the food industry, fresh GO is utilized as a natural antioxidant, flavoring ingredient, and antibacterial, especially in gram-negative bacteria like Escherichia coli and Pseudomonas aeruginosa in processed chicken and meat products ( 125 ). The antifungal effectiveness of tomato plant Alternaria leaf spot disease produced by essential oil-encapsulated lipid nanoemulsions ( 126 ).…”

Section: Garlic Essential Oils: Their Composition and Propertiesmentioning

confidence: 99%

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

et al. 2023

View full text Add to dashboard Cite

Garlic (Allium sativum) is an edible tuber belonging to the family Liliaceae. It has been used since ancient times as a spice to enhance the sensory characteristics of food and as a household remedy for the treatment of a variety of ailments. Garlic has been studied for its medicinal and therapeutic effects in the treatment of various human diseases for a long time. Health benefits associated with the consumption of garlic are attributed to the various sulfur compounds present in it such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds which are all metabolized from alliin. Several researches in the literature have shown evidence that garlic exhibits antioxidant, antiviral, anti-microbial, anti-fungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties. The present review identifies and discusses the various health benefits associated with the consumption of garlic, its essential oil, and bioactive constituents, along with exploring the various snack-food products developed by incorporating garlic.

show abstract

Section: Garlic Essential Oils: Their Composition and Propertiesmentioning

confidence: 99%

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

et al. 2023

View full text Add to dashboard Cite

show abstract

“…In conclusion, the above-mentioned authors stated that the use of garlic powder and Lactobacillus casei could improve the nutrient digestibility and intestinal health, and as a result, the performance of broiler chickens. Many researchers [ 44 , 64 , 65 ] have claimed that essential oils and plant extracts, which are volatile and aromatic chemicals with good antibacterial activity, are among these components. However, the researchers have related the reason for this to differences in sex, species, place of plant growth, time of plant collection, soil type, and climatic conditions.…”

Section: Discussionmentioning

confidence: 99%

“…However, the researchers have related the reason for this to differences in sex, species, place of plant growth, time of plant collection, soil type, and climatic conditions. Yasin et al [ 44 ] showed that essential oil had less antimicrobial effect than garlic extract, and in higher concentrations, an inhibitory and bactericidal effect was observed for garlic essential oil.…”

Section: Discussionmentioning

confidence: 99%

“…Dieumon et al [ 39 ] demonstrated that garlic administered as an extract reduced the count of Escherichia coli and Staphylococcus aureus bacteria in the small intestine and the caecum of broiler chickens. Yasin et al [ 44 ] claimed that that essential oil has less antimicrobial effect than garlic extract, and in higher concentrations, an inhibitory and bactericidal effect was observed for garlic essential oil. However, the antibacterial activity of garlic essential oil on Gram-positive bacteria ( Listeria innocua and Staphylococcus aureus ) was much higher than that of Gram-negative bacteria ( Escherichia coli and Pseudomonas aeruginosa ) [ 44 ].…”

Section: Introductionmentioning

confidence: 99%

“…Yasin et al [ 44 ] claimed that that essential oil has less antimicrobial effect than garlic extract, and in higher concentrations, an inhibitory and bactericidal effect was observed for garlic essential oil. However, the antibacterial activity of garlic essential oil on Gram-positive bacteria ( Listeria innocua and Staphylococcus aureus ) was much higher than that of Gram-negative bacteria ( Escherichia coli and Pseudomonas aeruginosa ) [ 44 ]. Studies by Massad et al [ 45 ] and Gbenda et al [ 46 ] recorded a favourable effect of the garlic extract preparation on the birds’ weight gain and fattening grade.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Feed Additives Supplementation on the Growth Performance, Gastrointestinal Tract Characteristics, and Carcass Composition in Turkey Hens

Janocha

Milczarek

Kosmalski

et al. 2022

Animals

View full text Add to dashboard Cite

In order to increase growth performance and carcass composition, including meat quality, as demanded by modern customers, alternative feed additives are sought after as a result of the withdrawal of antibiotics employed as growth promoters in poultry feeding. Therefore, we conducted a study to see how effective three feed additives added to the diets and water of turkey hens were. The experiment consisted of 200 Big 6 turkey hens divided into two equinumerous groups (C and E), with five subgroups in each. The 14-week-long growth performance study comprised five feeding periods. Both groups of birds were fed complete feed rations with mineral and vitamin supplements. The factor differentiating the groups were effective microorganisms and Humokarbowit added to the birds’ diets and garlic extract added to the drinking water in the experimental group (E) only. It was demonstrated that the included feed additives in the diets and water of turkey hens significantly increased (by 10%) the FBW and decreased (by 14%) the FCR throughout the rearing period. Birds from the E group scored significantly higher (by 3.6%) on the dressing percentage, and their muscularity and fattening grade were improved. Turkey fed rations containing the evaluated feed additives had a smaller share of the gastrointestinal tract in the body weight and a shorter duodenum and caecum (p ≤ 0.05). The muscles of turkey hens from group E featured a lower pH24 and were of lighter colour (p ≤ 0.05). To sum up, the use of effective microorganisms and Humokarbowit in the diets and garlic extract in the drinking water of turkey hens should be recommended in view of improved growth performance and carcass composition.

show abstract

Deciphering the Antibiofilm, Antibacterial, and Antioxidant Potential of Essential Oil from Indian Garlic and its Phytocompounds Against Foodborne Pathogens

Sarangi,

Das,

Sahoo

et al. 2024

Curr Microbiol

View full text Add to dashboard Cite

Investigating the effect of garlic (Allium sativum) essential oil on foodborne pathogenic microorganisms

Cited by 13 publications

References 36 publications

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review

Effect of Feed Additives Supplementation on the Growth Performance, Gastrointestinal Tract Characteristics, and Carcass Composition in Turkey Hens

Deciphering the Antibiofilm, Antibacterial, and Antioxidant Potential of Essential Oil from Indian Garlic and its Phytocompounds Against Foodborne Pathogens

Contact Info

Product

Resources

About