Anti-Bacterial Effect of Garlic (Allium sativum) against Clinical Isolates of Staphylococcus aureus and Escherichia coli from Patients Attending Hawassa Referral Hospital, Ethiopia

Abstract

Introduction: Emergence of methicillin drug resistance is evident and global challenge. Seeking for alternative antibiotics which are new, natural, plant based, cost effective and in toxic is the up to date task for global health. Objective: This study was conducted to evaluate the anti-bacterial effect of garlic against clinical and standard isolates of S. aureus and E. coli from patients attending Hawassa University. Methodology: The Antibacterial activity of the crude extract of garlic was investigated against Clinical and Standard isolates of S. aureus and E. coli by an Agar of both dilution and Cork borer techniques. The trial was done in triplicates. Results and conclusions: The results showed that standard S. aureus and E. coli were completely inhibited by 10 mg/ml and 15 mg/ml of agar media respectively and their clinical isolates were completely inhibited by 25 mg/ml, indicating that standard isolates are most sensitive and clinical isolates are least sensitive. Garlic could be used as effective antibacterial agent for these pathogenic microorganisms.