Saddleback Journal of Biology - Saddleback College

Spring 2010 Biology 3B Paper
These current findings add credence to the
increasing awareness of this unique herb. Garlic’s
antibacterial properties have been used effectively as
a component of beef soup. The research around
garlic’s antimicrobial components is vast, but
research using garlic as a preservative in meat is
minimal. This study has improved the understanding
of garlic antibacterial properties at room temperature
with cooked animal products. As a plant universally
grown, it could be implemented into developed and
developing countries. Developed countries could
incorporate liquid garlic solution in the last stages of
canning pre-cooked foods. In developing countries,
where refrigeration may not be universally used,
garlic could in some circumstances be an effective
means to help reduce possible pathogenic microbes
and increase storage. Garlic benefits seem to be
limitless and could potentially contribute to nonculinary
uses. There seems to be significant data to
support further research into garlic’s antimicrobial
properties, and this study adds credence to this trend.
Acknowledgements
Dustin Cheverier and Edgar Gomez would like to
acknowledge the generous support received from
Professor Teh who supplied the necessary equipment
and guidance to make the research happen.
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Saddleback Journal of Biology
Spring 2010