Synergistic antimicrobial potential of garlic (Allium Sativum), black cumin (Nigella Sativa), and honey against zoonotic bacteria and fungus: An in vitro study from Ethiopia

The emergence of antibiotic resistance and the evolution of new pathogenic strains have become significant global health challenges in the 21st century, necessitating the exploration of alternative therapeutic options. Herbal remedies, such as garlic, black cumin seed, and honey, have long been used in traditional medicine, but scientific validation of their antimicrobial potential remains crucial. This study aimed to explore the antimicrobial properties of garlic (Allium sativum), black cumin seed (Nigella sativa), and honey against bacteria and fungi. Various extraction methods, including cold pressing, Soxhlet extraction, hydrodistillation, and cold maceration, were used to obtain bioactive compounds from these natural ingredients. The antimicrobial activity of the extracts was evaluated in vitro using the disc diffusion method against Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 14579), Escherichia coli (ATCC 25922), Salmonella typhi (ATCC 19430), and Candida albicans (ATCC 10237). The results showed inhibition zones ranging from 0 to 35 mm, with black cumin oil demonstrating the highest antibacterial activity, particularly against E. coli and S. aureus. The minimum inhibitory concentrations (MIC) ranged from 6.25% to 50%. The study concluded that garlic, black cumin seed oil, and honey possess significant antimicrobial properties, either individually or in combination, suggesting their potential as natural alternatives to combat zoonotic bacterial infections and address the growing concern of drug-resistant pathogens. Further research is encouraged to explore their applications in real-world scenarios and develop new, natural antimicrobial therapies.