Bactericidal Potentials of Garlic (Allium sativum) and Onion (Allium cepa) Paste on Microbial Quality and Shelf Life of Nile Tilapia (Oreochromis niloticus)
DOI:
https://doi.org/10.33003/fjs-2026-1017-4991Keywords:
Nile tilapia, natural preservatives, Antimicrobial ActivityAbstract
Fish remains a critical protein source globally, particularly in developing countries where it contributes significantly to food security and livelihoods. Nile tilapia (Oreochromis niloticus) is one of the most widely cultured fish species due to its adaptability, rapid growth, and high nutritional value. However, its high perishability poses significant challenges, especially in regions with limited cold storage infrastructure. This study evaluated the bactericidal potentials of garlic (Allium sativum) and onion (Allium cepa) paste on the microbial quality and shelf life of fresh Nile tilapia. Fish samples were treated with graded amounts of garlic paste and onion paste (15%, 30%, and 45%) while untreated samples served as control. Microbial analyses were conducted to determine total viable count and the presence of spoilage organisms over a defined storage period. Results indicated that treated samples exhibited significantly reduced microbial loads compared to control, with garlic showing the highest inhibitory effect. The 45% (9.00± 0.66ᶜ) garlic treatment showed the strongest antibacterial effect, indicating potent bacteriocidal activity as compared to onion paste (14.70± 1.33ᶜ) at the same application rate. These findings suggest that garlic and onion paste can serve as effective, low-cost natural preservatives, offering a sustainable solution to reduce post-harvest losses and enhance food safety in fish processing systems.
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