Phytochemical analysis and inhibition of multidrug-resistant Salmonella by garlic extract in broiler chicken meat

Abstract

The emergence of multidrug-resistant (MDR) Salmonella strains in poultry farming has posed a significant challenge to food safety and public health. Conventional antibiotics, which have traditionally been used to control Salmonella infections, are becoming less effective due to the growing problem of antibiotic resistance. In this context, garlic (Allium sativum) has emerged as a promising natural antimicrobial agent due to its bioactive compounds, including allicin, diallyl disulfide, and sulfur-containing compounds, which have demonstrated potent antibacterial activity. This review explores the phytochemical composition of garlic and its inhibitory effects on MDR Salmonella strains isolated from broiler chicken meat. The antibacterial properties of garlic extract are discussed, highlighting its ability to disrupt bacterial cell membranes and inhibit protein synthesis. Additionally, the review examines the synergistic effects of garlic extract in combination with conventional antibiotics, which has been shown to enhance antibiotic efficacy against resistant strains. Furthermore, the potential application of garlic extract in poultry farming is considered, focusing on its role as a natural alternative to antibiotics for controlling Salmonella contamination in poultry products. Garlic extract offers a viable and sustainable solution to combat MDR Salmonella, reduce reliance on antibiotics, and promote food safety in the poultry industry. Further research is needed to determine the optimal dosage, safety, and regulatory approval for its widespread use in poultry production.