Saddleback Journal of Biology - Saddleback College
Saddleback Journal of Biology - Saddleback College
Saddleback Journal of Biology - Saddleback College
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Spring 2010 <strong>Biology</strong> 3B Paper<br />
Garlic (Allium sativum) as an Antibacterial Component against Salmonella in Beef<br />
Soup<br />
Dustin Cheverier and Edgar Gomez<br />
Department <strong>of</strong> Biological Sciences<br />
<strong>Saddleback</strong> <strong>College</strong><br />
Mission Viejo, California 92679<br />
This study was designed to evaluate the effectiveness <strong>of</strong> garlic (Allium sativum) as an<br />
antibacterial agent for Salmonella in beef soup. Researchers prepared thirty beef<br />
soup test tubes that consisted <strong>of</strong> 2.55 ± 0.0046 grams (n=30, Mean ± S.E.M.) <strong>of</strong><br />
organic grass fed beef to 2.5 milliliters <strong>of</strong> deionized water. Beef soup test tubes were<br />
categorized into six groups. First group (n=5) contained deionized water, second<br />
group (n=5) contained nutrient broth, third group (n=5) contained 0.1 mL<br />
Salmonella, fourth group (n=5) contained 0.1 mL garlic solution with 0.1 mL<br />
Salmonella, fifth group (n=5) contained 1.0mL garlic soulution with 0.1 mL<br />
Salmonella, and sixth group (n=5) contained 10.0 mL garlic solution with 0.1 mL<br />
Salmonella. Test tubes were held at room temperature (21.0°C) for a total <strong>of</strong> seven<br />
days. Pour plate method was used to determine the number <strong>of</strong> bacterial colonies at<br />
zero, five, and seven days. Petri dishes were incubated for a total <strong>of</strong> 48 hours and to<br />
obtain the colony forming units per milliliter (CFU/mL). There were statistical<br />
differences (p
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