Inhibition of E. coli, Salmonella and Staph. aureus bacteria by onion and garlic extracts in refrigerated minced beef [electronic resource].

Includes references.

Escherichia coli OI57:H7, Salmonella tvphimur;um and Slilph. aureus are of great concern to the food industry, especially in roods stored under refrigerated conditions where, unlike most food-borne pathogens are able to multiply, so this investigation was conducted to study the inhibitory effect of two spice extracts namely onion and garlic commonly used in food industry on the growth of these pathogens. Two dirrerent concentrations (I and 4%) of the spice extracts were used on food model (minced becf) stored at SOC ror 1-1 days. The results relealed that concentration of 1% of onion extract was lcss inhibitory than 4%.

Summary in Arabic.

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