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2009 (Vol. 1, Issue: 1)
Article Information:

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

Deresse Daka and Mohamed Awole
Corresponding Author:  DERESSE 

Key words:  Garlic, A. sativum, diarrhea causing bacteria, antibacterial agents, , ,
Vol. 1 , (1): Page No: 12-14
Submitted Accepted Published

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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  Cite this Reference:
Deresse Daka and Mohamed Awole, 2009. Assessment of the Antibacterial Effect of Crude Preparation of Garlic (Allium Sativum) on Diarrhea Causing Bacteria: an in vitro Study.  Asian Journal of Medical Sciences, 1(1): Page No: 12-14.
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ISSN (Online):  2040-8773
ISSN (Print):   2040-8765
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