Investigation of the antimicrobial activity of garlic and ginger extracts on Escherichia Coli

Abstract

Antimicrobial resistance has been on the rise globally and is a major threat to human health mainly due to drug mismanagement and self-medication. Plants and plant-derived products are of particular importance in treatment and management of diseases due to their accessibility in local populations. The objective of the study was to investigate the antimicrobial activity of garlic and ginger extracts on E. coli. Freshly powdered extracts of the plant extracts were used in the study. Kirby Bauer Disk diffusion method was used to determine the antibacterial activity of garlic and ginger extract on E. coli. The organism was sensitive to garlic extract with the maximum zone of inhibition of 21.7mm at a concentration of 200mg/ml the ginger extract showed no sensitivity in this present study due to the effect storage and drying temperature during its extraction and preparation. Therefore, consumption of garlic can prevent infections which are as a result of E. coli. From the study, garlic showed great potential for the treatment of bacterial infections due to its high sensitivity rate.