In-Vitro Antibacterial Activity of crude Garlic (Allium Sativum) Extract Against Clinical Isolates of Methicillin Resistant Staphylococcus aureus

Abstract

Background:Methicillin-resistant Staphylococcus aureus (MRSA) has gained significant health solicitude globallydue to its resistance to nearly almost antimicrobial agents, and garlic is one of nature's most powerful antibiotics that must be used as a pharmaceutical regimen. The current study aimed to determine the In-Vitro antibacterial efficacy of crude garlic extract against MRSA. Methods: The aqueous and 70% ethanol crude garlic (Alllium sativum)extract was prepared. Disc diffusion method was performed to assess the antimicrobial activity for100 clinical isolates of MRSA collected,The reference standard strain was Staphylococcus aureus (ATCC 25923). Results: All MRSA strains assessed were significantly sensitive to 70% ethanolic extract at various concentrations range from 200 to 25%, exhibited inhibitory effects against clinical isolates and Staphylococcus aureus (ATCC 25923) with the means of inhibition zones ranging from 17.76- 14.35 mm and 15-13 mm in length, while the aqueous extracts were less in both clinical isolates and Staphylococcus aureus (ATCC 25923) ranging from 11.93-8.62 mm and 11-8 mm respectively, methanol and distilled water were not effected on growth. Conclusion: The findings demonstrate that 70%ethanol extract of crude Allium sativum has significantly inhibitory effect on methicillin-resistant Staphylococcus aureus is better than aqueous extract. This study does not undermine the value of antibiotic use, but instead the probability of using them in low dosage to minimize their negative consequences.