Antibacterial Effect of Garlic Aqueous Extract on Staphylococcus aureus in Hamburger

Background: using garlic is widespread in iran and other countries as a medicine and a natural spice. garlic is a potential inhibitor for food pathogens. foods contaminated with pathogens pose a potential danger to the consumer’s health. the use of garlic can increase the shelf life and decrease the possibilities of food poisoning and spoilage in processed foods.objectives: the aim of this study was to investigate the antibacterial effect of garlic aqueous extract on growth of staphylococcus aureus bacteria.materials and methods: in this study, the garlic aqueous extract was prepared under sterile conditions and was added in 1, 2, and 3 ml to 100g hamburger samples. a group of samples was prepared to be used as treatment sample, while a group was stored at 4°c and -18°c. the samples were kept in refrigerator for one and two weeks and they were frozen for one, two and three months and then subjected to microbial tests.results: statistical evaluation of the first and second week samples indicated a significant growth decreased by all the 1, 2, and 3-ml extracts. in treatment of one, two and three-month samples, the growth of s. aureus was significantly decreased by the 2 and 3-ml extracts. the 1-ml extract was effective in decreasing the growth, and a significant difference was observed in treatments with 2 and 3-ml extracts. however, there was no significant difference between the two and three-month samples, though they were significantly different from the one-month samples. after evaluations, treatment with the 2-ml extract was found to be the best one.conclusions: garlic aqueous extract has antibacterial properties against s. aureus present in hamburger. moreover, garlic aqueous extract can be used not only as a flavor but also as a natural additive for hamburger. in addition, garlic has antibacterial properties against other gram-positive and gram-negative bacteria, which must be investigated in further studies.