INVITRO DETERMINATION OF BACTERIOCIDAL EFFECT OF GARLIC ON STAPHYLOCOCCUS AUREUS

Invitro determination of bacteriocidal effect of garlic extract on staphylococcus aureus causing skin and urinary tract infection (UTI) on some female patients were studied.

High vagina swab (HVS) samples were collected randomly from selected number of patients who had symptoms similar to that of Staphylococcus aureus activities.  The samples were inoculated on Macconkey agar and nutrient agar and incubated at 370c for 24-48 hrs.  Colonies that appeared pinkish in whitish creamy and yellowish on nutrient agar were gram stained and examined microscopically. Also, biochemical tests were carried out in order to characterize the organism present in each positive sample 80% of the samples examined were found to react positively to Staphylococcal infections. Itâ€s prevalence is more among the age range of  18 â€" 30 years.  It is suggested that government should encourage public health education on the potency of the cheap and readily available antibacterial agent like garlic and itâ€s addition to daily dietary which will act as a prop drug especially to women to reduce the incidence of S. Aureus  that causes skin and urinary tract injection.  Garlic extract has been proved to be an excellent cure to the ailment.

Title page

Certification

Dedication

Abstract

Acknowledgement

Table of content

List of tables

List of figures

1.0 Introduction

1.1 Aim and objectives

1.2 Hypothesis

1.3 Delimitation

1.4 Statement of problem

2.0 LITERATURE REVIEW

3.0 Materials and method

3.1 Bacteriological culture

3.2 Sterilization

3.3 Collection and transport of specimens

3.4 Laboratory examination of H.V.S. Sample

3.5 Biocehmical characterization of isolates catalase

3.6 Procurement and extraction of garlic extract

3.7 Serial dilution

3.8 Disc preparation

3.9 Impregnation of thegarlic extract into the paper disc.

3.9.1 Sensitivity testing of garlic extract

4.0 Result

4.1 preliminary identification of bacteria isolate

4.2 Biochemical test showing staphyloccoccus aureus

4.3 Sensitivity testing using garlic extract and three antibiotics indicating their zone of inhibition.

5.0 Discussion, conclusion and recommendations

5.1 Discussion

5.2 Conclusion

5.3 Recommendation

I The level of bacteria according to age range 37

II. Preliminary identification of bacteria isolate 38

III. Biochemical test carried out to identify staphylococcus 

Aureus 39

IV Sensitivity testing using garlic extract and three 

antibiotics 40

V Table for minimum inhibitory concentration 40

VI Bacteriocidal evaluation of garlic extract 41

I CHEMICAL STRUCTURE OF ALLICIN 30

II Flow chart of garlic extract 30

III Flow chart of serial dilution 31

IV Disc before incubation 35

V Disc after incubation 36