FUMIGATION IN AYURVEDA WITH SPECIAL REFERENCE TO KASHYAPA'S GANA DHUPA: A REVIEW OF ANTIMICROBIAL PERSPECTIVES

Infection of surgical sites, historically have been one among the most important hurdles. It was a leading cause of morbidity and mortality. Before the introduction of antiseptic principles into surgical practice, even minor wounds or open fractures, very often led to sepsis, gangrene, amputations or death. It was only in the 1860s that Joseph Lister (1827-1912), introduced the use of carbolic acid for sterilization of wounds, surgical instruments, and operative field as an antiseptic measure. This minor addition into everyday surgical practice had drastically reduced postoperative mortality and later became the groundwork for modern antiseptic surgery. In 19th century Europe, an open fracture almost always resulted in amputation or death and this contribution of Joseph Lister earned him the title of "Father of antiseptic surgery".[2] Fascinatingly, even before the time of Joseph Lister, systematic approaches forinfection prevention has been described and practiced in Ayurveda - the ancient Indian system of medicine. The classical texts emphasize on Rakshoghna karma (protective measures) millennia before the conception of Germ theory in the western science.3 Among them, Dhupana (Fumigation) was considered as a means to purify, environment, prevention contamination and protect vulnerable populations such as infants, pregnant women, post surgical patients etc.[4] The Sushruta Samhita (circa 600 BCE), regarded as one of the foundational surgical treatises of the world, prescribes fumigation of the *Shalya-shala* (operation theatre) and instruments before surgery, as well as wards and houses, to ensure asepsis. Similarly, the Charaka Samhita and Ashtanga Hridaya mention fumigation for protection against *Krimi* (microorganisms, parasites) and invisible pathogenic entities.[5] Acharya Kashyapa (6th century BCE), in his Kashyapa Samhita, elaborated specific formulations for fumigation to safeguard newborns, mothers, and households, recognizing its importance in infection control.[6] One such notable formulation is Kashyapa’s Gana Dhupa, consisting of Ghrita (ghee), Madhu (honey), Akshata (rice grains), Jatipushpa (clove), Siddharthaka (mustard seeds), and Vacha (Acorus calamus). This combination was advocated for its *Rakshoghna* (protective), *Krimighna* (antimicrobial), and *Vishaghna* (antitoxic) properties, and was widely employed in neonatal care and ward disinfection.[7]