HIGHLIGHTS
SUMMARY
The study was carried out in_vitro on 26 Salmonella enterica subsp. enterica ser. The results show that garlic possesses a good inhibitory capacity in_vitro against Salmonella enterica sub. enterica ser. Given that the rate of bacteria inhibition is not necessarily proportional to the concentration of AGE in a linear way, the same decrease in the rates is not expected to be observed when concentrations are decreased from 5 to 4.75 mg/mL vs. when they are decreased from 4.75 mg/mL to 4.5 mg/mL, etc., with 0.25 mg/mL . . .
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