The antimicrobial effect of fresh garlic and garlic oil supplemented with ground beef

Abstract

The study was designed to investigate the antibacterial effect of fresh garlic and garlic oil against the aerobic bacteria in beef meatballs during their cold storage at 4°C. Design: Observational study Procedures: Three concentrations of fresh garlic (FG) (2%, 3%, and 5%) and garlic oil (GO) (250 mg/kg, 360 mg/kg, and 600 mg/g) were added to ground beef samples then treated meat and untreated (control) were kept in refrigeration at 4 °C for 15 days and their aerobic bacteria were determined. Results: The addition of garlic to ground beef significantly reduced (more than 3 log10 CFU/g) their aerobic bacteria during their refrigerated storage, in comparison with untreated meat. Furthermore, FG achieved a maximal reduction than GO, however, FG 5% and GO 600 mg/kg showed the most potent antibacterial effect. The sensory evaluation of treated meat revealed that FG 5% and GO 600 mg/kg had a significant strongest garlic flavor and the least acceptable score than other meat investigated. Conclusion and clinical relevance:The results indicated that garlic added to ground beef tested exhibited obvious effect against aerobic bacteria and can be used as a useful preservative in meat products.

Quality Assessment of Minced Poultry Products Including Black Fermented Garlic

“…The bioactive effects of black garlic, including antimicrobial activity, are confirmed by the work of Mahros et al [ 40 ] and Javed et al [ 41 ]. Their studies showed that the total count of bacteria and Pseudomonas gradually increased in all samples throughout the storage period.…”

“…Sensory attributes are important from the point of view of consumers who purchase meat products. They are dependent on both the quality of the meat raw material and the additives used [ 40 ]. Volatile and non-volatile compounds formed during meat transformation and processing, as well as the proportion of substances enriching the final product, are responsible for shaping the sensory quality determinants of enriched meat products [ 27 ].…”

Attachment characteristics and kinetics of biofilm formation by Staphylococcus aureus on ready‐to‐eat cooked beef contact surfaces

“…Currently, the ability of S. aureus to adhere and form biofilm has been observed, although most studies have focused on dairy and fishery products industries (Avila-Novoa et al, 2021;Azelmad et al, 2017;Vázquez-Sánchez et al, 2014). To date, few studies have reported biofilm formation by S. aureus isolated from meat products (Anany et al, 2022), and the impact of the environmental factors encountered in the meat industry on the survival of S. aureus biofilm cells, adhesion, and biofilm formation (Gelbíčová et al, 2022;Mahros et al, 2021). Thus, in the meat industry, it is crucial to estimate the conditions under which S. aureus can survive, adhere to contact surfaces, form biofilm, and cause contamination of meat products.…”

“…The biofilm formed by S. aureus is a virulence factor that can act as a "barrier" against environmental stress, disinfectants, and antimicrobials (Bridier et al, 2015;Ciofu et al, 2022;Doulgeraki et al, 2017;Ou et al, 2020). During the storage or preparation of meat products, S. aureus biofilm on contact surfaces may transfer to RTE meat products resulting in a serious risk of meat contamination (Mahros et al, 2021;Sharma et al, 2022). Recent studies have reported that biofilm of pathogenic bacteria in slaughterhouses has a super-shedding phenomenon, which leads to a high risk of meat contamination (Castro et al, 2022;Rumbaugh & Sauer, 2020).…”

Garlic As Antibacterial in Lactose Fermenter Enterobacteriaceae

“…Garlic is a food ingredient often used and easily available in various countries such as North America, China, India, Southern Europe, Asia, and parts of northern Nigeria (Tijjani et al, 2017). This plant species is known to have higher antimicrobial activity compared to various Allium plants because it comprises a number of hydrophobic antimicrobial compounds, such as vinyldithiins, allicin, diallyl polysulfide, and ajoenes (Mahros et al, 2021). Fresh garlic produces a very special smell when crushed, the special smell is mainly caused by the compound allicin disulfide which has been widely reported to have activity as an antibiotic.…”