Abstract: Microbial degradation of foods is defined as a decrease of food safety due to microorganism activity. Organic acids, sulfur dioxide, sulfide, nitrate, nitrite, dimethyl dicarbonate and several preservative gases have been used as chemical preservatives in foods as well as natural preservatives which are indigenous in foods. It is determined that usage of herbal preservatives such as blueberry, dried grape, prune, garlic, mustard, spices inhibited several microorganisms. Moreover, it is determined that animal origin preservatives such as whey, honey, lysosomes of duck egg and chicken egg, chitosan have antimicrobial effect. Other than indigenous antimicrobials in foods, antimicrobial agents produced by microorganisms could be used as natural preservatives. The antimicrobial feature of preservatives depends on the antimicrobial spectrum, chemical and physical features of material, concentration, mode of action, components of food, process conditions, and pH and storage temperature. In this review, studies about antimicrobial components which are indigenous in food (such as herbal and animal origin antimicrobial agents), antimicrobial materials synthesized by microorganisms, and their usage as an antimicrobial agent to preserve foods are discussed.
Abstract: In this study, antimicrobial effect of Greek clover was determined with usage of MIC (minimum inhibition concentration) and agar diffusion method. Moreover, pH, water activity and microbial change were determined during storage of fenugreek paste. At first part of our study, microbial load of spices was evaluated. Two different fenugreek pastes were produced with mixing of Greek clover, spices, garlic and water. Fenugreek pastes were stored at 4 °C. At the second part, antimicrobial effect of Greek clover was determined on Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Debaryomyces hansenii, Aspergillus parasiticus, Candida rugosa, Mucor spp., when the concentrations of Greek clover were 8%, 12% and 16%. According to the results obtained, mould growth was determined at 15th and 30th days of storage in first and second fenugreek samples, respectively. Greek clover showed only antifungal effect on Aspergillus parasiticus at previously mentioned concentrations.
Abstract: The study was conducted to evaluate the efficiency of
Garlic and Chili combination solution on control of insect pests in
cabbage crop. The solution was sprayed at different intervals after
transplanting. The efficiency of Garlic and chili combination solution
on cabbage insect pests was measured. Results revealed that Garlic
and chili combination solution was the effectively reduced cabbage
insect pests. On other hand, the spray solution not only reduced the
number of days required for the cabbage growth but also greatly
enhanced the leaf number, head diameter, head weight, and quality of
cabbage. Garlic and chili combination solution have positive effects
on pests reduction and improve growth, yield and quality of cabbage
vegetable.
Abstract: The aim of the current research was to determine
quality parameters changes of dried venison during storage. Protein,
fat and moisture content dynamics as well microbiological quality
was analyzed. For the experiments the meat (0.02×4.00×7.00 cm)
pieces were marinated in “teriyaki sauce” marinade (composition:
teriyaki sauce, sweet and sour sauce, taco sauce, soy sauce, American
BBQ sauce hickory, sesame oil, garlic, garlic salt, tabasco red pepper
sauce) at 4±2°C temperature for 48±1h. Sodium monophosphate
(E339) was also added in part of marinade to improve the meat
textural properties. After marinating, meat samples were dried in
microwave-vacuum drier MUSSON–1, packaged in vacuum pouches
made from polymer film (PA/PE) with barrier properties and storage
for 4 months at 18±1°C temperature in dark place. Dried venison
samples were analyzed after 0, 35, 91 and 112 days of storage.
During the storage total plate counts of dried venison samples
significantly (p
Abstract: Plant preparations from thyme and garlic have been shown to be effective acaricides against the poultry red mite, Dermanyssus gallinae. In a layer house with a history of D. gallinae problem, mites were detected in the monitoring traps for the first time and number of them was counted. Then, some rows of layer house was sprayed twice using a concentration of 0.21 mg/cm2 thyme essential oil and 0.07 mg/cm2 garlic juice and a similar row was used as an untreated control group. Red mite traps made of cardboard were used to assess the mite density during days 1 and 7 after treatment and always removed after 24 h. the collected mites were counted and the efficacy against all mite stages (larvae, nymphs and adults) was calculated. Results showed that on day 1 and 7 after the administration of garlic extract efficacy rate was 92.05% and 74.62%, respectively. Moreover, efficacy rate on day 1 and 7 was 89.4% and 95.37% when treatment was done with thyme essential oil. It is concluded that using garlic juice to control of D. gallinae is more effective on short time. But thyme essential oil has a long time effect in compare to garlic preparation.
Abstract: Antioxidants are became the most analyzed substances in last decades. Antioxidants act as in activator for free radicals. Spices and vegetables are one of major antioxidant sources. Most common antioxidants in vegetables and spices are vitamin C, E, phenolic compounds, carotenoids. Therefore, it is important to get some view about antioxidant changes in spices and vegetables during processing. In this article was analyzed nine fresh and dried spices and vegetables- celery (Apium graveolens), parsley (Petroselinum crispum), dill (Anethum graveolens), leek (Allium ampeloprasum L.), garlic (Allium sativum L.), onion (Allium cepa), celery root (Apium graveolens var. rapaceum), pumpkin (Curcubica maxima), carrot (Daucus carota)- grown in Latvia 2013. Total carotenoids and phenolic compounds and their antiradical scavenging activity were determined for all samples. Dry matter content was calculated from moisture content. After drying process carotenoid content significantly decreases in all analyzed samples, except one -carotenoid content increases in parsley. Phenolic composition was different and depends on sample – fresh or dried. Total phenolic, flavonoid and phenolic acid content increases in dried spices. Flavan-3-ol content is not detected in fresh spice samples. For dried vegetables- phenolic acid content decreases significantly, but increases flavan-3-ols content. The higher antiradical scavenging activity was observed in samples with higher flavonoid and phenolic acid content.
Abstract: The objective of this study was to determine the
effects of garlic oil (Allium sativa), turmeric powder (Curcuma longa
Linn) and Monensin on Total apparent digestibility of nutrients in
Baloochi lambs. The experiment was designed as a 4 x 4 Latin square
using 4 ruminally baloochi lambs with 4 treatments in four 28-d
periods. Treatments were control (no additive), garlic oil (0. 4 g/d),
monensin (0. 2 g/d) and turmeric powder (20 g/d). Total apparent
digestibility's (% of intake) of organic matter (OM), dry matter (DM),
crud protein (CP), ether extract(EE), non fiber carbohydrate (NFC),
acid detergent fiber (ADF) and neutral detergent fiber (NDF) in the
total tract were not influenced by addition of either additives.
Abstract: Surgical site infections (SSIs) are the most common
nosocomial infection in surgical patients resulting in significant
increases in postoperative morbidity and mortality. The commonly
causative bacteria developed resistance to virtually all antibiotics
available. The aim of this study was to isolation and identification the
most common bacteria that cause SSIs in Medical Research Institute,
and to compare their sensitivity to selected group of antibiotics and
natural products (garlic, oregano, olive, and Nigella sativa oils). The
isolated pathogens collected from infected surgical wounds were
identified, and their sensitivities to the antibiotics commonly
available for clinical use, and also to the different concentrations of
the used natural products were investigated. The results indicate to
the potential therapeutic effect of the tested natural products in
treatment of surgical wound infections.
Abstract: A feeding trial was conducted to investigate the effect
of periodically use of garlic on performance and carcass
characteristics in broiler chickens. 240 1-day-old Ross broiler chicks
randomly allocated into the 10 dietary treatments (A, B, C, D, E, F,
G, H, I and J) for 6 wk. Treatment A or control group, received basal
diet (based on standards of Ross management guidelines) without
supplementation of garlic powder while B, C and D dietary
treatments were basal diet supplemented with 0.5, 1 and 3% garlic
powder, respectively for the whole time of experiment (6 weeks).
Birds in group E, F and G were fed control diet supplemented with
0.5, 1 and 3% garlic powder, respectively just in their starter diet (0-
21d). Birds in three other treatments (H, I and J) received control diet
for the first 21 days and 0.5, 1 and 3% of garlic powder was added to
their finisher diets, respectively. 1 and 3% supplemented groups in
finisher period had better performance as compared with other
groups. Since present study conducted in optimum and antiseptic
conditions, it seems that better or more responses could be expected
in performance if the raising conditions would not be healthy.