Abstract

Staphylococcus aureus causes a variety of infections in humans and animals. The growing emergence of drug - resistant pathogens led to the development of natural antimicrobials. In this study the antimicrobial effect of fresh garlic juice against multi – drug resistant S. aureus isolates has been studied. Antibacterial activity was measured by agar well diffusion method. All the test bacteria were found sensitive to the garlic juice. The minimum inhibitory concentration (MIC) of the fresh garlic juice against the test bacteria were ranging from 6.25 to 12.5% v/v and the minimum bactericidal concentration (MBC) ranging from 25 to 50% v/v. Based on this finding garlic juice possess significant antibacterial potency against multi-drug resistant isolates of S. aureus may be used as a natural therapeutic agent and antimicrobial preservative in food industry.

Key words: Antibacterial activity, MDR Staphylococcus aureus and garlic juice.