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Assessment of the Antibacterial Effect of Crude Preparation of Garlic (Allium Sativum) on Diarrhea Causing Bacteria: an in vitro Study

Author(s): Deresse Daka

Journal: Asian Journal of Medical Sciences
ISSN 2040-8765

Volume: 1;
Issue: 1;
Start page: 12;
Date: 2009;
Original page

Keywords: Garlic | A. sativum | diarrhea causing bacteria | antibacterial agents

To assess the antibacterial effect of garlic on diarrhea causing bacteria (Escharchia coli, Salmonella strains and Shigella strains). The minimum inhibition concentrations (MIC) and minimum bactericidal concentration (MBC) of garlic samples on Escharchia coli, Salmonella strains, and Shigella strains was investigated by an agar dilution technique. The garlic was washed with distilled water, removed the outer layers, crushed, dried, powdered with mortar and pestle, sieved with a mesh and filtered; finally known mass of the filtered powder was thoroughly mixed with distilled water and the concentration was determined. Then media was prepared by mixing the Muller Hinton agar with varying amounts of crude preparation of garlic to give the final concentration of 7.50, 15.00, 22.50, 30.00, 37.50, 45.00, 52.50 and 60.00 mg/mL of media and the final volume of 20mL. Four antibiotics were included with similar dilution. The result was compared with the effects of the same concentrations of some modern drugs. Garlic has antibacterial effects in vitro, but this paper indicated that garlic (Allium sativum) is superior to some antibiotics. Crude preparation of garlic could be used as effective antibacterial agent. However, pharmacological standardization and clinical evaluation on the effect of garlic are essential.
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