Exploring the biochemical interactions between garlic compounds and multidrug-resistant Salmonella in poultry products

Abstract

The rapid emergence of multidrug-resistant (MDR) Salmonella in poultry products represents a severe public health challenge. As the overuse of antibiotics in animal husbandry continues, exploring alternative strategies to combat antimicrobial resistance has become imperative. This review examines garlic-derived compounds, especially allicin and its sulfur-containing derivatives, for their potential to inhibit MDR Salmonella. Highlighting mechanisms such as efflux pump inhibition, cell membrane disruption, and synergistic effects with existing antibiotics, this paper discusses how garlic compounds could be integrated into food safety strategies to curb Salmonella resistance. Future prospects for application in poultry farming and processing are explored.