Antibacterial effects of aqueous extract of onion and garlic on some clinical bacterial isolates

Results: Inhibition zone diameter of 18 mm, 19 mm, 21 mm and 27 mm were observed for E.coli, P.aeruginosa, S.aureus, and S. Typhi respectively using 100 mg/ml of garlic while for onion, 11.5 mm, 12 mm, 12 mm and 13 mm inhibition zone diameter were observed for the same bacteria isolates respectively. It was observed that the increase in concentration of garlic is needed for better antibacterial activity while increasing concentration does not have a significant effect on the antibacterial activity of onion.