Author(s): Peter Nambozo

Abstract: For instance, studies have shown garlic extract achieves up to a 70% reduction in biofilm formation and MICs ranging from 2 to 16 µg/mL against *Salmonella* and *E. coli*. These findings underscore its potent antibacterial capabilities. The alarming rise of antimicrobial resistance (AMR) in foodborne pathogens has led to significant challenges in food safety and public health. Conventional antibiotics are becoming less effective, necessitating innovative alternatives to control and mitigate the spread of resistant pathogens. Garlic (Allium sativum) is a widely studied natural antimicrobial agent, known for its rich array of bioactive compounds, including allicin, ajoene, and diallyl sulfides, which have shown potent antibacterial activity. This study explores the dual-action antimicrobial properties of garlic extract, emphasizing its pharmacological mechanisms such as bacterial membrane disruption, quorum sensing inhibition, and efflux pump modulation. Furthermore, the paper evaluates garlic extract’s pharmaceutical applications, including its use in pre-harvest and post-harvest food safety interventions, as well as in advanced delivery systems for stability and efficacy. Challenges in standardization, sensory acceptability, and scalability are addressed, alongside recommendations for future research and innovations. The findings underscore garlic extract's potential as a sustainable, natural antimicrobial agent capable of combating multidrug-resistant foodborne pathogens.

Pages: 165-167 | Views: 16 | Downloads: 9

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