Influence of garlic and shallot extracts on inhibition of Salmonella sp. as contaminated in egg ศศิมล มุ่งหมาย และ สุนิดา เมืองโคตร

Abstract

This research aimed to investigate the basic data of Salmonella sp. as contaminated in egg. The garlic and shallot extracts were tested for their activity against Salmonella sp. The egg from a local market were randomized for total viable count and isolated the Salmonella sp. single cell colony. Afterwards, the extracts were tested for their inhibitory effects against Salmonella sp. by agar disc diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) including electron scanning microscopy (SEM) observation. The results revealed that the garlic and shallot extracts concentrations at 5, 10 and 15% (w/v) were efficacy against the growth of Salmonella sp. The garlic and shallot extracts at 15% (w/v) of the concentration showed the highest activities against Salmonella sp. followed by 10 and 5% (w/v) of concentrations. In addition, SEM showed that the Salmonella sp. cells treated with garlic and shallot extracts showed an irregular shape but had rupture-free cell wall structure.