Abstract:
S
tudies
antibiotics
are of essential
significance in medicine, given the
prominence of antibiotics resistance of
most pathogens to readily available
antimicrobial agents. The research was
based on the evaluation of antimicrobial
activity of 70 % ethanol extract of allium
sativum (garlic) against some selected pathogens (Staphylococcus aureus, Salmonella typhi, and Escherichia
coli). Using Agar Diffusion method antimicrobial susceptibility testing
was conducted on the extract against the test organisms and depicted
that the organisms were sensitive to the ethanolic extract of allium
sativum, with Staphylococcus aureus as the most susceptible. The result
showed variation of inhibition zone diameters, ranging from 7 - 15 mm,
against Salmonella typhi, Escherichia coli, and Staphylococcus aureus
which were dose dependent. The minimum inhibitory concentration of
the garlic extract against these bacterial species was determined using
Agar broth method and the result showed that the tested organisms
were found to be inhibited by ethanolic extract of Allium sativum even
at the lowest concentrations of 25%. The result of this evaluation shows
that some bioactive compounds present are capable of inhibiting the
growth of some pathogenic organisms, hence, can potentially contribute
to resolving the issue of antimicrobial resistance.
