Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Antibacterial Activity of Garlic Powder against Escherichia coli O-157
Jin-ichi SASAKITakeshi KITAKunio ISHITAHidemitsu UCHISAWAHajime MATSUE
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1999 Volume 45 Issue 6 Pages 785-790

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Abstract

The antibacterial activity of garlic powder against 0-157 was tested by using garlic bulbs post-harvested 1y. O-157 at 106-7 cfu/mL perished after incubation for 24h with a 1% solution of garlic powder. The use of powder from fresh garlic was more effective for antibacterial activity than that from old garlic; the 1% solution of fresh garlic powder eradicating the O-157 in 6h. The antibacterial activity was resistant to heat treatment of 100°C for 20min. The water-soluble components of garlic powder were fractionated into three fractions (Fr. 1-3) by Sephadex G-100 column chromatography, among which Fr. 3 showed antibacterial activity against O-157 but the other fractions were scarce in activity. The antibacterial activity was also shown against other types of pathogenic bacteria such as methicillin-resistant Staphylococcus aureus (MRSA), Salmonella enteritidis, and Candida albicans. Thus, the practical use of garlic powder is expected to prevent bacteria-caused food poisoning.

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