The objectives of the present study were to evaluate the antimicrobial activity of allyl alcohol produced by the thermal decomposition of garlic against food borne pathogen Candida Albicans, and to find out the minimum inhibitory concentration of allyl alcohol in heated garlic. The initial concentration of the organism “Candida Albicans” was estimated by direct microscopic count (DMC) method. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests were performed to observe the antimicrobial activity of allyl alcohol-a product of garlic, against Candida Albicans at different pH levels and heating times such as: pH 4 and heating time 90 min, pH 4 and heating time 30 minutes, pH 8 and heating time 90 minutes, and pH 8 and heating time 30 minutes respectively in the YMPG broth and PDA agar, by incubating at 350C for 24 hours. Similarly HPLC method was used to determine the amount of extracted product of garlic - allyl alcohol at different pH levels. It has been observed that allyl alcohol showed comparatively more anti yeast activity at pH 4, with heating time 90 minutes, which is 1.56% at dilution 1/64. Similarly generation of allyl alcohol from heated garlic extract by HPLC test was found maximum at pH 4, and time 90 minutes that is 8.05 % as compared to other three combined variables of pH, and time. The findings of present study clearly met with the hypothesis that allyl alcohol in heated garlic had anti yeast activity, it was able to inhibit the growth of pathogen such as Candida Albicans, by extending heating time at low pH level.