ANTIBACTERIAL ACTIVITY OF GARLIC EXTRACT ON BACTERIA ISOLATED FROM TEETH

Abstract

Background: Allium vegetables, particularly garlic (Allium sativm) have been used for centuries to combat infectious diseases. It exhibits a broad antibiotic spectrum against many types of bacteria, and can be used for formulation of newer broad spectrum antibacterial substances. Objective: This study aimed to explore the antimicrobial activity of aqueous garlic extract on different types of bacteria which cause mouth sore and dental caries. Methods: The study was carried out in College of Medicine / University of Diyala. A total of 200 teeth swabs were collected from students of the college. The isolated bacteria were identified according to standard bacteriological methods and their susceptibility to different antibiotics was tested according to Kirby-Bauer method. Antimicrobial activity of different concentration of aqueous garlic extract was measured by MBC (Minimal Bactericidal Concentration) according to agar-dilution method.