ABSTRACT

The aim of this research work is to evaluate the antibacterial activities of ginger and galic extracts against some gram negative organisms. Newly obtained rhizome of Zingiber officinale (Ginger) and cloves of A ilium sativum (Garlic) were obtained from the market, they were put together and left at 25°C to permit air drying, milled to fine powder, the powder was extracted (each alone) using distilled water and ethanol as solvents for the extraction into a sterilize air tight glass bottles. After that the extracts were examined for its antibacterial (inhibitory) effect toward clinical isolates of some gram negative organisms such as Escherichia coil and Salmonella lyphi. Two kind of extract for garlic and two kind of extract for ginger (Aqueous and Ethanoic) were extractedlobtained and were then examined separately and compared with the antibiotics cefiriaxone. Agar well diffusion method was used to determine the antibacterial activity of the extract. The test isolates showed variable susceptibility to the garlic and ginger extract (Aqueous and Ethanoic) and to the antibiotics ceftriaxone used as control. The outcomes of the susceptibility experiment depicted that ethanoic extract of garlic and ginger (each alone) showed more inhibitory effect than aqueous which showed none at concentrations of 100%, 80% 60% and 40%. The inhibitory effect increased with an increase in the concentration of the extracts and decreased with a decrease in concentration. The minimum inhibitory effect of ethanoic ginger extract and garlic extract against E.coli and Salmonella typhi were recorded at 60% concentration. Both ginger and garlic have antibacterial effect against gram negative organisms but garlic has a higher range of activity.