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

Abstract

Oneof the most important purposes of NaCl and garlic uses is to control ofmicrobial pathogens. NaCl has been replaced by KCl partially to lower the sideeffects of NaCl on the human health. In this research study focusing on theeffect of replacement of NaCl by KCl mix with garlic extract on Escherichiacoli O157:H7 and Salmonella typhimurium previously identifiedstrains. Minimum inhibitoryconcentration (MIC) garlic extract NaCl and /or KCl alone and in combinationsagainst Escherichia coli O157:H7 and Salmonella typhimuriumstrains in Brain Heart Infusion broth (BHIB) and in ground beef weredetermined. Acceptable concentrations levels from garlic extract, NaCl and KClalone or in combinations were selected and used for killing time assay of bothtested bacteria. E.coli O157:H7 exhibited more sensitive than Salmonellatyphimurium, and in ground beef than in Brain Heart infusion broth (BHI)with all treatment of mixtures. Synergistic effects were detected in garlicextract and NaCl or KCl combinationsat specificconcentration. 50% NaCl replacement by KCl with garlic are the most effectivecombinations 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 arethe most effective combinations by reduction Salmonella typhimurium with36.2% in BHI and 37.9% in ground beef.