Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens

Hatice Yazgan

doi:10.53424/balikesirsbd.2012776

Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens

Abstract

The inhibitory effect of non-particulate and particulate garlic extract obtained by ethanolic extraction method against common foodborne pathogens (Salmonella Paratyphi A, Enterococcus faecalis, Klebsiella pneumoniae, Staphylococcus aureus and Campylobacter jejuni) were investigated. Using a solid-phase microextraction-gas chromatography mass spectrometry (SPME/GC–MS) technology, the biochemical components of particle-free and particle containing ethanolic garlic extracts were identified. The MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration), agar-well diffusion method, and the dynamic time-kill experiment were carried out to test the inhibitory impacts of non-particulate and particulate ethanolic garlic extracts on pathogens. The results showed that diallyl disulfide was the main compound observed in both non-particulate (42.92%) and particulate ethanolic garlic extracts (44.98%). Among all bacteria tested, Campylobacter jejuni had the highest susceptibility to ethanolic garlic extract containing particles with a 39.50 mm inhibition zone diameter. Ethanolic garlic extracts significantly reduced bacterial cell levels within 3, 6, and 9 hours, and completely eliminated viability after 24 hours. S. Paratyphi A had a stronger sensitivity as a lower concentration of the particulate ethanolic garlic extract was needed for MIC (25 mg/ml) compared to non-particulate ethanolic garlic extracts (100 mg/ml). In conclusion, ethanolic garlic extracts, especially particulate ethanolic garlic extract was shown to be more effective as antimicrobial agent for food preservation, and has potential to be used in various food products to inhibit microorganisms, thus in-creasing their shelf life and safe

Keywords

Supporting Institution

Cukurova University

Project Number

Project number: TSA-2021-13822

Ethical Statement

Manuscript Title: The Inhibitory Effect of Non-Particulate and Particulate Garlic Extract Obtained by Ethanolic Extraction Against Common Food-Borne Pathogens Statement I hereby declare that the above-mentioned study does not require approval from an Institutional Ethics Committee. The research was conducted entirely in vitro using standard reference bacterial strains obtained from internationally recognized culture collections, namely the National Collection of Type Cultures (NCTC, UK) and the American Type Culture Collection (ATCC, USA). The study did not involve: • Human participants; • Human biological materials or clinical specimens; • Experimental animals or animal-derived samples. Therefore, ethical committee approval was not required under the applicable institutional and national regulations governing research ethics. I further certify that the study was carried out in accordance with accepted scientific and ethical principles, and that all data presented in the manuscript are original. Should the Editorial Office require any additional information, I would be pleased to provide it.

Thanks

The author gratefully acknowledges the financial support provided by the Scientific Research Projects Unit of Çukurova University (BAP) under Project number; TSA-2021-13822.

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Details

Primary Language

English

Subjects

Veterinary Food Hygiene and Technology

Journal Section

Research Article

Authors

Hatice Yazgan ^*
0000-0002-7520-3342
Türkiye

Publication Date

October 8, 2026

Submission Date

August 7, 2026

Acceptance Date

September 21, 2026

Published in Issue

Year 2026 Volume: 15 Number: 3

DOI

https://doi.org/10.53424/balikesirsbd.2012776

IZ

https://izlik.org/JA92YG24TX

Cite

RIS / Bibtex

APA

Yazgan, H. (2026). Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens. Balıkesir Sağlık Bilimleri Dergisi, 15(3), 481-491. https://doi.org/10.53424/balikesirsbd.2012776

AMA

1.Yazgan H. Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens. BAUN Health Sci J. 2026;15(3):481-491. doi:10.53424/balikesirsbd.2012776

Chicago

Yazgan, Hatice. 2026. “Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens”. Balıkesir Sağlık Bilimleri Dergisi 15 (3): 481-91. https://doi.org/10.53424/balikesirsbd.2012776.

EndNote

Yazgan H (October 1, 2026) Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens. Balıkesir Sağlık Bilimleri Dergisi 15 3 481–491.

IEEE

[1]H. Yazgan, “Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens”, BAUN Health Sci J, vol. 15, no. 3, pp. 481–491, Oct. 2026, doi: 10.53424/balikesirsbd.2012776.

ISNAD

Yazgan, Hatice. “Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens”. Balıkesir Sağlık Bilimleri Dergisi 15/3 (October 1, 2026): 481-491. https://doi.org/10.53424/balikesirsbd.2012776.

JAMA

1.Yazgan H. Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens. BAUN Health Sci J. 2026;15:481–491.

MLA

Yazgan, Hatice. “Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens”. Balıkesir Sağlık Bilimleri Dergisi, vol. 15, no. 3, Oct. 2026, pp. 481-9, doi:10.53424/balikesirsbd.2012776.

Vancouver

1.Hatice Yazgan. Antimicrobial Effects of Particulate and Non-Particulate Ethanolic Garlic Extracts on Foodborne Pathogens. BAUN Health Sci J. 2026 Oct. 1;15(3):481-9. doi:10.53424/balikesirsbd.2012776