Study on inhibition of raw and cooked Garlic

The inhibition of different concentrations of raw and cooked garlic was studied,to Escherichia coli,Staphylococcus aureus,Salmonella,Shigella,Bacillus subtilis.The results showed that raw garlic could inhibit the growth of five kinds of bacteria,and the inhibition ability increased with concentration of garlic increasing.When raw garlic a concentration of 10%,the inhibitory effect of close to100%,and when the concentration of raw garlic was 20%,the antibacterial effect was corresponded to by adding 0.4g/100mL norfloxacin with a strong bactericidal effect.For 3htreatment,the livability of Escherichia coli,Staphylococcus aureus,Salmonella and Shigella four kinds of none sporulation were less than 17%,the livability of Bacillus subtilis was 36%.The cooked garlic had no inhibition to five kinds of experimental strains,but with the promotion of its growth.