Exploring the Inhibitory Effects of Traditional Herbal Remedies on Salmonella spp. Growth

Abstract

Salmonella spp. is among the leading causes of foodborne infections worldwide and represents a major public health concern due to the increasing emergence of antibiotic-resistant strains. This challenge has intensified the search for alternative antimicrobial agents derived from natural sources. Traditional herbal remedies have long been used in folk medicine and are known to contain bioactive compounds with antimicrobial potential. The present study aimed to evaluate the inhibitory effects of selected traditional herbs—garlic ( Allium sativum ), ginger ( Zingiber officinale ), and turmeric ( Curcuma longa )—against Salmonella spp. under in vitro conditions. Aqueous and ethanolic extracts of the selected herbs were prepared and tested for antibacterial activity using the disc diffusion method. The minimum inhibitory concentration (MIC) was determined using the broth dilution technique. Results demonstrated that all tested herbal extracts exhibited measurable antibacterial activity against Salmonella spp., with notable differences based on plant type and extraction solvent. Ethanolic extracts consistently showed stronger inhibitory effects than aqueous extracts, producing larger zones of inhibition and lower MIC values. Among the tested plants, garlic exhibited the highest antibacterial activity, followed by ginger and turmeric. The enhanced efficacy of ethanolic extracts is likely attributed to their higher capacity to solubilize and extract antimicrobial phytochemicals, such as phenolics, flavonoids, and organosulfur compounds. Although the antibacterial effects of herbal extracts were lower than those of the standard antibiotic control, their natural origin and multifaceted mechanisms of action highlight their potential as alternative or complementary antimicrobial agents. The findings of this study support the antimicrobial potential of traditional herbal remedies, particularly ethanolic garlic extract, against Salmonella spp. These results contribute to the growing body of evidence supporting the use of medicinal plants as natural antimicrobial agents and provide a foundation for future in vivo studies, phytochemical characterization, and development of plant-based strategies to combat foodborne pathogens.