Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method

What if a wild garlic extract could help keep our food safe? A new study shows it fights six foodborne bacteria—no synthetic chemicals needed.

Wild garlic, or Allium ursinum, is more than a flavorful herb. Scientists used a green, high-pressure extraction method to create an aqueous extract, then tested it against six common foodborne pathogens. The results? The extract worked against all of them, but its power depended on concentration and the specific bacterium.

Listeria monocytogenes, a notorious culprit in food recalls, was the most vulnerable. It required the lowest doses to be inhibited or killed—just 28 and 29 mg/mL, respectively. Other bacteria, including Salmonella Enteritidis and E. coli, needed slightly more, around 29–30 mg/mL.

The extract's effectiveness also dropped when the bacterial load was high—a crucial insight for real-world applications. Chemical analysis revealed a rich mix of polyphenols and sulfur compounds, but the antimicrobial action seems tied more to polyphenols.

This green extract could become a natural food preservative, offering a clean-label solution to a persistent problem. The next step? Testing it in actual food products.

Key Points

• Aqueous extract from wild garlic fights six foodborne bacteria.
• Listeria most sensitive; MIC/MBC at 28/29 mg/mL.
• Polyphenols, not sulfur, likely drive antimicrobial action.