Antimicrobial Activity of Garlic Juice against Escherichia coli O157:H7

마늘즙의 Escherichia coli O157:H7에 대한 항균작용

  • Kim, Myung-Hee (Food Safety Lab, Korea Food Research Institute) ;
  • Kim, So-Young (Food Safety Lab, Korea Food Research Institute) ;
  • Shin, Weon-Sun (Food Safety Lab, Korea Food Research Institute) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2003.08.01


The antimicrobial activity of fresh garlic juice against Escherichia coli O157:H7 was investigated. When E. coli O157:H7 was cultured for 18 hr in the trypticase soy broth containing 1%, 3%, and 5% garlic juice, viable cell number of E. coli O157:H7 was reduced to $2.3{\times}10^2\;CFU/mL$ at 5% from $7{\times}10^8\;CFU/mL$ at the non-treated culture, respectively. The inhibitory effects of the ground beef treated with 3%, 6%, and 10% garlic juice against E. coli O157:H7 was significantly enhanced with approximate 2 log-reduction compared to that of ground beef without garlic. There was no significant difference in the inhibition of E. coli O157:H7 among the groups with different amounts of garlic juice (p<0.05). These results suggest that garlic juice may function well as a natural preservative in food system.


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