Antimicrobial Activity of Garlic Juice on the Pathogenic Bacteria from Chicken

The experiment studied the antimicrobial activity of the garlic juice on the pathogenic bacteria to set up theory foundation for the application of the garlic in retaining freshness of eggs.The antimicrobial activity of garlic juice on Escherichia coli,Salmonella,Staphylococcus aureus and mixed bacteria on the surface of eggs were measured and the inhibition zone diameters,minimum inhibitory concentration(MIC)and minimal bactericidal concentration(MBC)were determined in this paper.The results showed that antimicrobial activity of the different concentrations of the garlic juice varied and that displayed a decrease tendency of Salmonella Escherichia coliStaphylococcus aureus mixed bacteria from the surface of eggs.The MIC and MBC of Garlic juice on Escherichia coli and Salmonella were 1.25%and 2.5%,respectively,and those on Staphylococcus aureus and bacteria from the surface of eggs were 5%and 7.5%respectively.The study indicated that garlic juice had the strong bacteriostatic and bactericidal capacity for different pathogens and garlic juice could be used as a biological preservative in retaining freshness of eggs.