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Abstract
The aim of this study was to evaluate the antibacterial activity of aqeous and alcohol extracts of garlic and turmeric against Staphylococcus aureus and Salmonella typhi The antibacterial activities were investigated using the agar disc difussion. Garlic and turmeric extracts were used to determine the antibacterial activity against the test microorganisms at concentrations of 120mg/ml, 80mg/ml, 40mg/ml. Alcohol extracts of garlic at varying concentrations exhibited significant inhibitory efects against the test microorganisms , with a zone of inhibition Ranging from 7mm to 40mm against Salmonella typhi and 14mm to 20mm against Staphylococcus aureus . The aqueous extract demonstrated weak inhibitory activity against the test microorganisms. Conversely, the aqueous and alcohol extracts of turmeric exhibited no inhibitory effects against the test microoganisms, indicating bacterial resistance . This study has established that the extracts of Allium sativum have antibacterial activities against Salmonella typhi and Staphylococcus aureus. Keywords: Antibacterial activity, Salmonella typhi, Staphylococcus aureus,garlic, turmeric, zone of inhibition.