IN-SITU EVALUATION OF GARLIC (ALLIUM SATIVUM) AND KORARIMA (AFRAMOMUM CORRORIMA) AGAINST SELECTED ZOONOTIC BACTERIAL PATHOGENS ISOLATED FROM RETAIL MEAT IN HARAMAYA TOWN, EASTERN ETHIOPIA

Abstract

A combination of cross-sectional studies and controlled experimental trial was conducted from August 2021 to March 2022 to isolate selected zoonotic bacterial pathogens from retail meat and to in-situ evaluation of efficacy of Garlic (Allium sativum) and Korarima (Aframomum corrorima) against the isolates in Haramaya Town, Eastern Ethiopia respectively. A total of 245 different samples were randomly collected from 16 retail beef and goat meat houses. The E. coli and Salmonella Spp. were isolated and tested biochemically. For the efficacy test, the isolates were prepared at 7.86log10CFU/mL (half McFarland standard turbidity) and re-inoculated into beef. The whole garlic, korarima, and the proportionally combined powder form were prepared at 1%, 5%, and 10% w/w concentrations and inoculated into the 100g of experimental beef in triplet. All the treatment and control groups were kept for durations of 1hr, 24hr and 48hr in block randomization at room temperature as natural storage temperature. Microbial load counted, and expressed in common logarithm considering concentration, time, strain, and combinations. An overall prevalence of E. coli and Salmonella Spp. were 16.3% and 6.53%, respectively with their distribution 19% and 9% in beef, 13% and 4% in goat meat and 17.8% and 6.7% on cutting board, respectively. The E. coli treated with garlic was reduced by 0.76log10CFU/mL for 1hr, 1.47log10CFU/mL for 24hrs and 1.86log10CFU/mL for 48hr of holding time while kept at room temperature. In addition to this, garlic reduced Salmonella Spp. by 0.84log10CFU/mL for 1hr, 1.04log10CFU/mL for 24hrs and 1.11log10CFU/mL for 48hrs of holding time at room temperature storage. Addition of garlic into beef significantly reduced E. coli (more than a mean of 1.76log10CFU) and Salmonella Spp., (more than a mean of 1.2log10CFU) in general. Garlic, at the studied concentration, has a significant reducing effect on Salmonella spp. and E. coli compared to the korarima and their mixture. In conclusion, the use of garlic in food can have Salmonella spp. and E. coli reduction effect on meat at natural (room temperature) storage. Thus, on top of conducting regularly hygienic practice, further evaluation of antibacterial efficacy and detection of effective molecule could also reduce the side effects of the studied spices on human health.