Antibacterial Effect of Allium sativum and Zingiber officinale Extracts on Some Clinically Pathogenic Bacteria

The ability of some pathogenic bacteria to develop antibiotic resistance has become a global health challenge, and there is an increasing rate against the available drug. This study aimed determine inhibitory effect Allium sativum (Garlic) Zingiber officinale (Ginger) extracts on clinical bacteria. Four different concentrations (125mg/ml, 250mg/ml, 500mg/ml, 1000mg/ml) each extract were tested test organisms. isolates showed susceptibility varying crude extracts. For aqueous ethanolic sativum, Staphylococcus aureus highest (16±0.8mm 15.7±1.2mm), followed by Escherichia coli (13.7±1.2mm 14±0.8mm), Pseudomonas aeruginosa (14±0.8mm 12±0.8mm) while Klebsiella pneumonia least (11±0.8mm 10±1.3mm). officinale, also 15±0.8mm), 12±0.8mm), 13±0.8mm) was at 7±0.8mm). However, all organisms most susceptible garlic ginger but relatively lower ginger. minimum concentration for 125mg/ml E. coli, S. aureus, P. aeruginosa. phytochemical screening abundant presence Tannins, Flavonoids, carbohydrates in revealed that Garlic Ginger have antibacterial properties isolates. Therefore, this encourages treat diseases caused these