Antimicrobial activity of fresh garlic juice: An in vitro study.

Introduction: Antimicrobial resistance has been a global concern. Currently, interest has been focused on exploring antimicrobial properties of plants and herbs. One such botanical is Allium sativum (garlic).

Studies on in vitro interaction of ampicillin and fresh garlic extract against Staphylococcus aureus by checkerboard method.

Objective: Staphylococcus aureus has largely developed resistance to the multiple antimicrobial agents. Garlic (Allium sativum) is claimed to retard development of resistance and produce synergy with conventional antimicrobial agents. The aim of the present study was to evaluate the effect of combination of ampicillin with fresh garlic extract (FGE) against S.