Saddleback Journal of Biology - Saddleback College

Spring 2010 Biology 3B Paper
Advances in technology have created new
methods to treat microbes.
With expanding bacterial treatments,
counter research has examined possible health
consequences with these new treatments. Due to
some scientific uncertainty, many consumers are
becoming skeptical. This increasingly common
skepticism has created a trend towards healthier
alternatives (Dahm, Samonte, & Shows, 2009;
Magnusson et al, 2003; Shepherd, Magnusson, &
Sjoden, 2005). Garlic has potential to be a safer
and equally efficacious alternative to mainstream
preservatives. It could also contribute as a
cheaper, more ready available avenue of food
preservation for developing countries. Garlic is
commonly used to enhance culinary cuisine;
however, a significant body of evidences has
recognized garlic for many other usages. As a
medicinal and therapeutic plant, garlic has
demonstrated enhancement of the cardiovascular
system, various cancers, immune system, and the
common cold (Sato et al, 2000; Mansell et al,
1991). Garlic exhibits antimicrobial properties
that have been well established in the scientific
community (Elnima et al, 1983; Johnson &
Vaughn, 1969; Moore & Atkins, 1977; Muhsin
& Amina, 2007; Prasad & Sharma, 1981).
Garlic’s antimicrobial properties have
lead researchers to explore this food item as a
preservative. For example, Sarma (2004)
exposed raw chicken legs to a solution of
Salmonella and Escherichia coli, followed by a
garlic solution. Garlic reduced bacterial count
throughout the 15 period, and was demonstrated
to be an effective preservative agent. Garlic in
tomato puree inhibited bacterial growth and
extended the shelf life up to ten days in one
variable (Adekalu et al; 2009). Sallam et al.
(2004) used garlic with a combination of
antioxidants, too successfully preserve raw
chicken sausages up to 21 days.
Research on garlic as a food
preservative is gaining credence. Consumers are
becoming more aware of potentially deleterious
effects of food processing and seem to be
shifting their focus onto healthier options
(Dahm, Samonte, & Shows, 2009; Magnusson et
al. 2003; Shepherd, Magnusson, & Sjoden,
2005). Many modern food preservatives are
effective, but may possess long term side effects
that are purposely avoided. Garlic has the
potential to become a modern food preservative
for many household items. The focus of this
study is to examine garlic’s antibacterial
properties on muscle meat which has been
contaminated with Salmonella.
Materials and Methods
Nutrient agar was prepared by mixing
1,500 milliliters of deionized water with 34.5
grams of nutrient agar powder. 15 milliliters of
nutrient agar was poured into 90 large screw cap
test tubes. Nutrient broth was prepared by
mixing one hundred milliliters of deionized
water with 0.8 gram of nutrient broth. Twelve
and a half milliliters nutrient broth was poured
into five large screw cap test tubes. 30 beef soup
screw cap test tubes were prepared by placing
2.55 ± 0.0046 grams (n=30, Mean ± S.E.M.) of
organic grass fed ground beef (purchased from
Whole Foods Market) with 2.5 milliliters of
deionized water into each screw cap test tube.
The 30 beef soup test tubes were then placed into
a hot water bath of 100°C for 15 minutes and
allowed to cook. Garlic solution was prepared
with the use of a 450 milliliter sterilized mason
blender jar. Jar was packed tight with 35.50
grams peeled garlic cloves and 16.84 milliliters
deionized water. Final garlic solution was 2.1
grams of garlic to one milliliter deionized water
ratio. Afterwards the beef, nutrient agar, and
nutrient broth test tubes were autoclaved to allow
sterilization. Sterilized beef soup test tubes and
garlic solution were then tested for contaminates
by streak plating a sample onto a nutrient agar
dish and incubating at 37°C for a twenty four
hour period.
Beef soup test tubes were divided into
six groups and introduced with nutrient broth,
deionized water, Salmonella, and garlic solution
using graduated pipettes. Beef soup test tubes
were then stored at room temperature and
analyzed for bacterial count at zero, five, and
seven days.
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Saddleback Journal of Biology
Spring 2010