Abstract: Background: Garlic and turmeric are vital and beneficial spices used in the treatment of various illnesses. Pathogens' increasing multi-drug resistance drives researchers to look for new ways to treat infectious diseases. Therefore, garlic (Allium sativum) and turmeric (Curcuma longa) were tested for antibacterial properties.
Materials and Methods: The agar well diffusion method was used to determine the Minimum Inhibitory Concentration (MIC) of garlic and turmeric extracts on S. aureus and E. coli.
Results: Results showed that both spices had inhibition on the organisms; however, garlic had a higher effect than turmeric. Both test organisms were inhibited by 100, 200, 300mg/ml of garlic and turmeric extracts. The control used was tetracycline which had the highest zone of inhibition. This showed that tetracycline is a strong antibiotic against the tested organisms Escherichia coli and Staphylococcus aureus.......
Key words: Antibacterial; Garlic; Turmeric; Staphylococcus aureus; Escherichia coli
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