Garlic (Allium sativum), has been used long in history as a food ingredient and for medicinal purposes. Its strong antimicrobial and antioxidant properties are due to phenolic and sulfur compounds such as allicin. Current study was designed to investigate the phenolic components, antimicrobial potential and bio-preservative effect of two locally grown garlic varieties i.e. Pink Garlic and White Garlic. Garlic after preparatory operations was subjected to extraction with three solvents i.e. 50% ethanol, 50% methanol and water in orbital shaker with additional sonication step. After filtration and concentrating by rotary evaporator the extracts were freeze-dried. Extraction yields were calculated and subsequent testing was done according to planned work. Total phenolic contents of extracts were measured and allicin and phenolic acids were identified through HPLC. Antimicrobial activity against two common food borne pathogens Escherichia coli and Staphylococcus aureus was checked by disc diffusion method and minimum inhibitory concentration (MIC) was calculated. Protection effect of these extracts was checked on bacterial DNA plasmid and inhibition of biofilm formation of the pathogens was also tested. Toxic effects and mutagenic effect of these extracts were studied by hemolytic assay and Ames test, respectively. Finally, the extracts were applied on the pathogen inoculated raw beef and fish samples to measure their possible reduction in the microbial load. Separately, raw beef and fish treated with garlic extracts were stored at refrigeration temperature to check the bio-preservative effect of garlic extracts. The results revealed a non-significant difference in extraction yield of garlic obtained with various treatments. Total phenolic contents ranged from 57.35-86.18 mg/100g of garlic and allicin content ranged from 62.67-425.6- ppm in the extracts. MIC of garlic extracts fell in the range of 25-133.33 mg/mL against both strains. Garlic extracts protected the bacterial DNA plasmid against H2O2 and inhibited the biofilm formation of both bacteria under sub minimal inhibitory concentration. Hemolysis was found 3.84% at 250 mg/mL concentration of garlic and extracts were found to be non-mutagenic. Moreover, garlic extracts when applied to meat, significantly reduced both strains of pathogens as compared to control and maintained the peroxide value of beef and fish during storage of 16 days on refrigeration temperature. It was concluded that garlic extract can significantly reduce the Escherichia coli and Staphylococcus aureus as well as plays role in extending shelf life of beef and fish.