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October 1, 2025Veterinary SciencesOpen Access

Evaluation of In Vitro Inhibitory Activity of Extracts of Garlic, Ginger, and Onion Against Escherichia coli and Staphylococcus aureus Isolated from Milk of Dairy Cows

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Authors

HPHa Tran PhuongCRCara I. RobisonPRP.L. Ruegg

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Overview

Evaluation shows garlic exhibits inhibitory activity on Escherichia coli and Staphylococcus aureus, suggesting potential dairy applications.

Key Points

  • Garlic extracts inhibit the growth of both Escherichia coli and Staphylococcus aureus in vitro, indicating their medicinal potential.
  • The minimum inhibitory concentrations were determined to be 1.56 µL/mL for E. coli and 3.12 µL/mL for S. aureus when using garlic extracts.
  • Inhibition was not observed for ginger and onion at full extract concentrations, focusing the efficacy on garlic alone.
  • Future research should assess garlic's inhibitory effects in milk and its practicality for treating infections in dairy cows.

Cite This Study

Phuong et al. (2025) studied this question.

synapsesocial.com/papers/68dd91d5fe798ba2fc49910ahttps://doi.org/10.3390/vetsci12100947
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