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Allicin vs. Escherichia coli: The Antimicrobial Properties of Garlic

CSEF · 2017 Microbiology (Medical) (Junior Division Only)

Michael J. Kendall · St. Catherine of Alexandria, Riverside, Riverside County

Overview

Objectives/Goals The objective of this experiment is to determine if garlic is effective as an antimicrobial against E. coli bacteria. Methods/Materials The antimicrobial properties of garlic was compared to other agents after 20 petri dishes of E. coli culture obtained from a biological supply company were treated with garlic, mouthwash, bleach, hand sanitizer, and/or milk. The petri dishes were observed for five days for changes in culture. 60-day post hoc observations included. Results The microbial concentrations of 16 petri dishes treated with other agents were compared to the microbial concentration of 4 petri dishes treated with garlic. The antimicrobial performance of garlic was shown to be more effective in deterring or inhibiting microbial growth. Conclusions/Discussion The performance of garlic as an antimicrobial was more effective than that of other agents. This means garlic can provide a reasonable alternative to commercial antimicrobial agents.

Summary statement

I showed that garlic is effective as an antimicrobial agent against E. coli.

Help received

My father helped set up and maintain controls on the cultured samples.

Competition history

  • CSEF 2017 Microbiology (Medical) (Junior Division Only) · Entry J1712

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