ABSTRACT
Garlic (Allium sativum) is a well known medicine used since ancient times. Its potency as an antibiotic without inducing drug resistance has been well documented. A very common pyogenic organism, namely Staphylococcus aureus, as well as its coagulase negative brethren, are very well known pathogens causing infections all over the world. Their ability to become multidrug resistant has become a matter of deep concern to medical personnels all over the world. We wanted to see that garlic, described in various literatures as antiviral, antibacterial, antifungal, antiprotozoal, antioxidant – held how much potency as an antistaphylococcal agent as well. Aims and Objectives: The study aimed at evaluating the antistaphylococcal activity of garlic, in the face of emergence of multidrug resistant forms of both coagulase positive and negative forms of staphylococcus. Materials and Methods: Raw garlic juice was extracted and was tested to be sterile. Pure cultures of coagulase positive and negative staphylococcus were prepared. A comparative study using six potent antibiotics as well as garlic against Staphylococcus and CoNS strains was done. At the same time, decreasing concentrations of garlic solution was used to show the effect on zone of inhibition. Discussion: Both S.aureus and CoNS strains showed significant inhibition by garlic extract. Garlic seemed to have greater antibacterial effect than all the antibiotics tested except linezolid, which persistently performed better. With decreasing concentration of garlic juice, zone of inhibition also decreased consistently.