Evaluating the antimicrobial properties of garlic and turmeric against Escherichia coli and Staphylococcus aureus

The growing challenge of antibiotic resistance necessitates exploring alternative antimicrobial agents. This study investigates the antimicrobial properties of garlic (Allium sativum) and turmeric (Curcuma longa) against Escherichia coli (Gram-negative) and Staphylococcus aureus (Gram-positive). Using an agar diffusion assay, bacterial inhibition zones were measured after applying garlic and turmeric extracts alongside a standard antibiotic (amoxicillin). Garlic showed larger inhibition zones than turmeric, highlighting its superior antimicrobial efficacy. The findings indicate that garlic and turmeric have significant potential as complementary therapies to mitigate bacterial infections and reduce reliance on synthetic antibiotics.