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April 23, 2026Scientific ReportsOpen Access

Assessing the effectiveness of garlic (Allium sativum) and korarima (Aframomum corrorima) against Salmonella spp. and E. coli isolates in beef

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Authors

DGDegaga Guder GemedaAHAdem HikoBFBruk Abraha Fitwi

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Overview

Exploratory study assesses garlic and korarima's effect on bacterial loads in beef, suggesting spice-based preservation methods.

Key Points

  • This research aims to evaluate the antibacterial effectiveness of garlic and korarima against Salmonella spp. and E. coli in beef.
  • In-situ treatment study with minced beef inoculated with bacterial isolates.
  • Application of garlic and korarima powders at varying concentrations.
  • Observation of bacterial load reductions over one, twenty-four, and forty-eight hours at room temperature.
  • Garlic significantly decreased E. coli by up to 1.86 log CFU/g over forty-eight hours.
  • Garlic also reduced Salmonella spp. by up to 1.11 log CFU/g during the same period.
  • Korarima showed minimal effects compared to garlic in reducing bacterial counts.

Cite This Study

Gemeda et al. (2026) studied this question.

synapsesocial.com/papers/69e9b62685696592c86eae75https://doi.org/10.1038/s41598-026-47468-9
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