Alemnesh Tadesse

The emergence of multidrug-resistant (MDR) Salmonella strains presents a significant challenge to food safety and public health, especially within the poultry industry. The development of antimicrobial resistance in Salmonella strains, primarily due to overuse and misuse of antibiotics, has led to the search for alternative antimicrobial agents. Garlic (Allium sativum) has garnered attention for its phytochemical properties and potential to inhibit bacterial growth, including that of MDR Salmonella. This review examines the phytochemical composition of garlic and its antibacterial effects on Salmonella isolates from poultry meat. The synergistic action of garlic with conventional antibiotics is also explored, highlighting its promise as a natural solution to combat MDR Salmonella in poultry.

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