Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn)

Abstract

The antimicrobial effect in vitro of aqueous and ethanolic extracts of garlic (Allium sativum Linn.), 
ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn.) juice were assayed against 
Staphylococcus aureus; Bacillus spp., Escherichia coli and Salmonella spp. All the test organisms were 
susceptible to undiluted lime-juice. The aqueous and ethanolic extracts of garlic and ginger singly did 
not inhibit any of the test organisms. The highest inhibition zone of 19 mm was observed with a 
combination of extracts on Staphylococcus aureus. Salmonella spp were resistant to almost all the 
extracts except lime.