Antimicrobial Activity of Garlic Extract ( Allium sativum ) against Campylobacter Species and Application to Chicken Meat Preservation

Abstract

Globally, Campylobacter strains, especially Campylobacter jejuni and Campylobacter coli are known to be major causes of foodborne infections, and rising antibiotic resistance is a serious public health concern. This study examined the antibacterial activity of extract from garlic (Allium sativum) against Campylobacter jejuni (C. jejuni) and Campylobacter coli (C. coli), as well as its possible use in the preservation of chicken meat. Maximum inhibitory zones of 28.50 mm (C. jejuni) and 31.50 mm (C. coli) were obtained with optimal extraction, which was accomplished with 70% ethanol, a 1:1 material-to-solvent ratio, and 6-hour extraction duration. For C. jejuni and C. coli, the corresponding minimum inhibitory concentrations (MICs) were 2.5% and 1.5%. Additionally, chicken fillets treated with garlic extraction did not negatively impact on the sensory quality. Next, to evaluate the potential of garlic extract in inhibiting bacterial growth, the garlic extract was applied to chicken meat that had been irradiated and sterilized. The chicken meat was inoculated with C. jejuni and C. coli before treatment with the garlic extract. Bacterial counts of chicken were monitored at 0, 2, 4, 6, and 8 days of storage at 4℃. The results demonstrated a significant bactericidal effect, with bacterial loads in samples treated with 2.5% and 3.0% extract falling below the detection limit by day 6 for C. jejuni and day 8 for C. coli. These findings suggest that garlic extract could be considered a promising natural antimicrobial agent for controlling Campylobacter contamination in chicken meat while maintaining consumer acceptability.