IJETSI

Title: COMPARATIVE STUDY IN-VITRO ON THE EFFICACY OF GARLIC (Allium sativum) AS AN ANTIMICROBIAL AGENT ON Staphylococcus aureus AND Escherichia coli
Authors: Carlos David Quiroz Guerrero, Violeta Cecilia Tinoco Cabriales, Bertha Luna García, Yadira Barreto Orta, Rogelio Oliver Parra, Mario Alberto Palomares Rodríguez
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Carlos David Quiroz Guerrero: Graduate in Dental Surgeon, M.D, of the Dentistry Faculty, Autonomous University of Tamaulipas. Violeta Cecilia Tinoco Cabriales: Professor of the Dentistry Faculty, Autonomous University of Tamaulipas. Bertha Luna García: Professor of the Dentistry Faculty, Autonomous University of Tamaulipas. Yadira Barreto Orta: Professor of the Dentistry Faculty, Autonomous University of Tamaulipas. Rogelio Oliver Parra: Professor of the Dentistry Faculty, Autonomous University of Tamaulipas. Mario Alberto Palomares Rodríguez: Professor of the Dentistry Faculty, Autonomous University of Tamaulipas.

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Abstract: The purpose of this study was to determine and compare the antimicrobial effectiveness of garlic extract (Allium sativum) by the Agar method on Staphyloccoccus aureus and Escherichia coli. Materials and Methods: The bacterias used were Staphylococcus aureus and Escherichia coli, which were previously purified and identified, then the bacterial population was standardized to tube No. 1 of the Mcfarland nephelometer. We made preparations of the extract of garlic and sodium hypochlorite using sterile 0.9% saline solution, chlorhexidine was used at 0.12% and sterile saline was used as a negative control. Afterwards, both bacterias were seeded in Petri dishes and the sensidiscs were impregnated with 15 ul (microliters) of each of the substances to be studied using the BRAND Transferpette® plunger pipette and were placed in a spaced form inside the Petri dish. Were incubated at 37ºC for 24 hrs and the growth inhibition were observed and reported in mm. Results: A similar effect was observed for S. aureus between 5.40% sodium hypochlorite and 100% garlic with a mean of 34 mm and 38 mm inhibition halo, while Sodium Hypochlorite 2.7 %, Chlorhexidine at 0.12% and garlic at 50% obtained means of 20 mm respectively. However for E.coli, the garlic in both concentrations as 100% as 50% got it mean higher than Sodium Hypochlorite same as Chlorhexidine. Conclusions: In Saureus, the most effective bactericie substance was sodium hypochlorite at 5.40% followed by 100% garlic over the others, while 100% garlic predominated in E.coli.

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