A Literature Review of Antimicrobial Activity of Allium Sativum (Garlic) Extract on Bacteria Isolated from Smoked Fish
Abstract: The therapeutic use of garlic has been recognized as a potential medicinal value for thousands of years of different microorganisms. This study was undertaken with the aim to investigate the antimicrobial activity of Allium sativum (garlic) extract on bacteria isolated from smoked fish. The study adopts an extensive review of literature such as conference papers, journal articles, internet sources, books to find out the effects of antimicrobial activities as reported by past authors. In this study, the authors reported that it is charming to observe how different cultures that have never come into contact with one another came to the same conclusion about the role of garlic (Allium sativum) in health and disease. The findings also showed that garlic has also proposed to treat asthma, candidiasis, colds, diabetes, and antibacterial effect against food borne pathogens like Salmonella, Shigella and Staphylococcus aureus. Furthermore, garlic extracts exhibited activity against both gram negative (E.coli, Salmonella species and Citrobacter, Enterobacter, Pseudomonas, Klebsiella) and gram positive (S. aureus, S. pneumonia, Group A Streptococcus and Bacillus anthracis) all of which are causes of morbidity worldwide. Garlic is used for food preservation because of their bacteriocin based strategies. Allicin is a powerful antibiotic and antifungal in garlic. The research has provided a groundwork for other future researchers to conduct a scientific investigation into the use of Allium sativum in ethnomedicine and as a natural preservative agent in food.
Keywords: Antimicrobial Activity: Allium Sativum (garlic extract): Bacteria: Smoked Fish: Nigeria
