The inhibitory effect of garlic (Allium sativum) on growth of some microorganisms

The aim of the present study was to compare between the anti-microbial activity of fresh garlic bulbs and that of its water extract against the potent food pathogens Staphylococcus aureus, Esherichia coil, Salmonella typhi and Bacillus cereus. Garlic segments with different concentrations (1%, 5%, and 10%) were used. Another 100 gms of garlic segments were weighed and mixed with 100 ml distilled water to prepare water extract of garlic, then 1000, 500 and 100 microg/ml were prepared. These concentrations of garlic were mixed with prepared cultures of E. coli, Staph. aureus, Bacillus cereus, and Salmonella typhi. The inhibitory effect of garlic was determined using Spectrophotometer for garlic segments and by comparing with control plates for the water extract of garlic. Results showed that the higher the garlic concentration, the higher was the microbial reduction percent. Water extract of garlic exhibited a higher microbial reduction percentage than fresh garlic.