Reduced formation and elimination of salmonella typhimurium biofilm using crude garlic extract

Abstract

Salmonellae enterica serovar Typhimurium is a common food-borne pathogen that causes the deadly salmonellosis in human. Salmonella produces biofilm as its protection against antimicrobial agents and sanitizing agents on the varieties of surfaces. Crude garlic extract represented the ability to prevent or to reduce a formation of Salmonella biofilm on surfaces of glass and plastics; polystyrene (PS) or polyvinyl chloride (PVC) based on the crystal violet assay and visual observation. The ability of the crude garlic extract to eliminate the mature Salmonella biofilm formed on glass surface was slightly lower than that of 200 ppm sodium hypochlorite, a common industrial disinfectant, with the P-values of 0.0005 and 0.0001 for the treatment with the extract and sodium hypochlorite, respectively. Both solutions performed similarly on the polystyrene surface with the P-value of 0.06.