Antimicrobial Effect of Garlic, (Allium sativum) Extract and Apple Cider Vinegar on Some Species of Salmonella Isolated from Raw and Processed Meat Products

Withthe efflorescence of antibiotic-resistant bacteria, it is judicious to survey new sources of natural compounds with antimicrobial activity. Edible plants have been upheld and verified to be harmless and economical. In this study, a marked inhibitory effect of aqueous garlic extract and apple cider vinegar was 5% against 7 Salmonella serovars isolated from raw and processed meat products. The efficacy of aqueous garlic extract and apple cider vinegar was measured. The antibacterial potential of both substances was checked by the agar well diffusion method and minimum inhibitory concentrations (MIC). The MIC values of garlic extract against Salmonella serovars were (4-64µg/ml) while the MIC values of apple cider vinegar were (2-16µg/ml).