Inhibition of Escherichia Coli, Salmonella and Staphylococcus Aureus Bacteria by Onion and Garlic Extracts in Refrigerated Minced Beef

Abstract

Escherichia coli O157:H7, Salmonella typhimurium and Staphylococcus. aureus are of great concern to the food industry, especially in foods stored under refrigerated conditions where, unlike most food-borne pathogens are able to multiply. This investigation was conducted to study the inhibitory effect of some spice extracts namely onion and garlic commonly used in food industry on the growth of these pathogens. Two different concentrations (1 and 4%) of the spice extracts were used on food model (minced meat) stored at 5ºC for 14 days. The results revealed that concentration of 1% of onion extract was less inhibitory than 4%. However, with garlic extract, high inhibitory was observed for the two concentrations. Staphylococcus aureus showed less sensitivity towards onion extract inhibition, however, the three tested pathogenic microorganisms were significantly inhibited by garlic extract. The study demonstrates that onion and garlic extracts can be used as natural antimicrobial agents by incorporating them in food products.