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本文就大蒜粉对肠道致病菌（沙门氏菌、志贺氏菌）生长繁殖的影响进行了研究。发现，沙门氏菌、志贺氏菌在０．５％的蒜粉溶液中就不能生长繁殖，而大肠杆菌则需１．５％的蒜粉才能抑制其生长；食醋与蒜粉有协同抑菌作用。
In this paper, the effects of garlic powder on the growth and reproduction of intestinal pathogenic bacteria (Salmonella, Shigella) were studied. It was found that Salmonella and Shigella cannot grow in 0.5% garlic powder solution, but E. coli needs 1.5% garlic powder to inhibit their growth; vinegar and garlic powder have synergistic antibacterial effect. .