Journal of Food, Agriculture and Environment

Vol 4, Issue 3&4,2006
Online ISSN: 1459-0263
Print ISSN: 1459-0255

In vitro antibacterial activity of aqueous garlic (Allium sativum Linn.) extract on isolates from surface wounds


Ayuba A. Kudi 1, Joshua E. Ngbede 2*

Recieved Date: 2006-06-17, Accepted Date: 2006-10-21


In vitro antibacterial activity of aqueous extract of garlic (Allium sativum Linn.), a useful food condiment and herbal medicine in many countries of Africa, was investigated on isolates from surface wounds. Seven different bacterial species were identified from the total 121 bacteria isolated. The in vitro susceptibility test showed that Staphylococcus aureusEscherichia coliProteus sp. and Klebsiella sp. were susceptible to the extract at dilution of 1:8, Streptococcus sp. at 1:4 dilution and Enterobacter and Pseudomonas species at 1:2 dilution. We therefore recommend the use of garlic extract in controlling of susceptible bacteria from wound infection since it has no toxic effect on wounds. It is cheap and readily available in the locality, thus economical in treatment of susceptible bacteria in surface wounds.


Antibacterial activity, aqueous garlic extract, surface wounds

Journal: Journal of Food, Agriculture and Environment
Year: 2006
Volume: 4
Issue: 3&4
Category: Food and Health
Pages: 15-16

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