2008•Korean Journal of Food PreservationRequires access

Effect of Heating Temperature on Antimicrobial Activities of Garlic Juice

Myung-Soo Ko, Jong-Beom Yang

Abstract

The antimicrobial activities of raw garlic and garlic juice heated for 30 min at were investigated. Activities against food poisoning bacteria were measured. Raw garlic and garlic juice heated at showed strong antimicrobial activities, but the antimicrobial activity of garlic juice heated at was much less, and no antimicrobial activity was seen in garlic juice heated at . Raw garlic and garlic juice heated at completely inhibited the growth of Bacillus subtilis, Bacillus cereus, Staphylococcus aureus, Salmonella typhymurium, and Salmonella enteritidis at levels below 0.2%(w/v) of garlic solids. The inhibitory effects of garlic juice heated at were much lower, against all bacteria tested.

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Key concepts: Bacillus cereus, Food science, Antimicrobial, Salmonella enteritidis, Chemistry, Allium sativum, Salmonella, Bacillus subtilis