[1]
Shahidul Islam, Department Agriculture, University of Arkansas - Pine Bluff, Pine Bluff, USA.
[2]
Jaheon Koo, Department Agriculture, University of Arkansas - Pine Bluff, Pine Bluff, USA.
[3]
Ishrar Islam, Hendrix College, Conway, USA.
Garlic is acknowledged as an herbal medicine all over the world for several thousands of years. It is universally used to enhance the immune system by fighting diseases and to bear good health. Generally, garlic and other herbal plants have secondary metabolites that use for health care. But bioactive garlic compounds can produce advert conditions on our health such as allergy, cardiovascular problem, dermatitis, and bleeding unless used under controlled manner. However, in order to apply these phytochemical with therapeutic clinical purpose further studies are needed to ascertain their toxicity against mammalian cells and to confirm in vivo their efficacy and potential side effects. Aerobic bacteria are tiny, single-celled creatures that are one type of germ. It has a damaging impact on fresh food products like meat. Hence the objective of this investigation was to define the influence of garlic on the microbiological quality of fresh meats. Aerobic bacteria counts and yeast and mold counts were determined using standard procedures; by appropriate plating dilutions of garlic, addition decreased the microbial growth in all the meat studied. Addition of garlic extract significantly delayed the microbial growth compared to control. The first yeast and mold counts (YMC) of control (without garlic) treatments ranged from 1.8 logs (colony forming unit; CFU/g to 2.9 log CFU/g. YMC’s of both procedures increased to 3.8 (garlic treated chicken meats) to 6.8 (without garlic beef) log CFU/g after 15 days of storage at 4°C. However, microbial growths were more in beef samples followed by goat meat in both treatments, i.e., with garlic and without garlic samples. The results of this study indicate that the garlic has a slowing-down effect on microbiological growth in meat depending on the meat types. The current study advocates that garlic extract has substantial antimicrobial action are potentially useful in preserving fresh meat products.
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