Replacement Effect of NaCl by KCl with Garlic Extract on Escherichia coli O157:H7 and Salmonella typhimurium Strains

Document Type : Original Article

Author

Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Assiut, Egypt.

Abstract

One
of the most important purposes of NaCl and garlic uses is to control of
microbial pathogens. NaCl has been replaced by KCl partially to lower the side
effects of NaCl on the human health. In this research study focusing on the
effect of replacement of NaCl by KCl mix with garlic extract on Escherichia
coli O157:H7 and Salmonella typhimurium previously identified
strains. Minimum inhibitory
concentration (MIC) garlic extract NaCl and /or KCl alone and in combinations
against Escherichia coli O157:H7 and Salmonella typhimurium
strains in Brain Heart Infusion broth (BHIB) and in ground beef were
determined. Acceptable concentrations levels from garlic extract, NaCl and KCl
alone or in combinations were selected and used for killing time assay of both
tested bacteria. E.
coli O157:H7 exhibited more sensitive than Salmonella
typhimurium, and in ground beef than in Brain Heart infusion broth (BHI)
with all treatment of mixtures. Synergistic effects were detected in garlic
extract and NaCl or KCl combinationsat specific
concentration. 50% NaCl replacement by KCl with garlic are the most effective
combinations by reduction 54.4% in BHI 59.5% of Escherichia coli O157:
H7 in ground beef, whereas 75% NaCl replacement by KCl with garlic extract are
the most effective combinations by reduction Salmonella typhimurium with
36.2% in BHI and 37.9% in ground beef.

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