Table 1.

Effect of garlic concentrates on the growth and survival of Campylobacter jejuni in sterilized saline water at different temperatures and timesa

Temp (°C)Concn of garlic concentrate (μl/ml)No. of viable cells (log CFU/ml) at:
0 h1 h3 h5 h10 h24 h
404.95 ± 0.294.93 ± 0.694.88 ± 0.524.89 ± 0.244.82 ± 0.714.25 ± 0.25
6.254.99 ± 0.054.94 ± 0.324.86 ± 0.354.62 ± 0.414.21 ± 0.333.95 ± 0.32
12.55.01 ± 0.124.93 ± 0.194.58 ± 0.294.29 ± 0.084.07 ± 0.493.26 ± 0.19
254.87 ± 0.094.83 ± 0.234.60 ± 0.464.11 ± 0.213.77 ± 0.152.68 ± 0.28
37.54.95 ± 0.564.87 ± 0.274.52 ± 0.093.93 ± 0.243.67 ± 0.262.35 ± 0.31
504.85 ± 0.254.72 ± 0.064.38 ± 0.083.69 ± 0.283.25 ± 0.342.07 ± 0.34
2205.02 ± 0.325.01 ± 0.594.93 ± 0.074.84 ± 0.244.85 ± 0.144.61 ± 0.25
6.254.92 ± 0.384.93 ± 0.304.91 ± 0.134.88 ± 0.084.81 ± 0.374.48 ± 0.31
12.54.93 ± 0.094.87 ± 0.414.81 ± 0.234.72 ± 0.094.62 ± 0.283.54 ± 0.19
255.03 ± 0.614.79 ± 0.144.52 ± 0.414.28 ± 0.173.36 ± 0.291.32 ± 0.08
37.54.92 ± 0.484.61 ± 0.254.07 ± 0.263.78 ± 0.322.62 ± 0.520
505.07 ± 0.224.61 ± 0.214.16 ± 0.533.57 ± 0.172.15 ± 0.170
3504.99 ± 0.494.92 ± 0.244.84 ± 0.094.53 ± 0.353.47 ± 0.140
6.254.89 ± 0.724.52 ± 0.314.16 ± 0.362.76 ± 0.451.38 ± 0.090
12.54.91 ± 0.094.43 ± 0.473.96 ± 0.412.54 ± 0.1200
255.02 ± 0.214.17 ± 0.483.06 ± 0.28000
37.55.02 ± 0.384.19 ± 0.152.85 ± 0.33000
505.01 ± 0.564.07 ± 0.241.93 ± 0.23000
  • a Garlic (Allium sativum) in sterilized saline (0.85%, wt/vol) affected the growth and survival of C. jejuni. Values are means ± standard deviations (n = 3).