ANTIMICROBIAL ACTIVITIES OF GARLIC METHANOL EXTRACT AGAINST SALMONELLA SPP

This study evaluated the antimicrobial activity of garlic (Allium sativum L.) Methanol extract against Salmonella spp., a major foodborne pathogen amid rising antibiotic resistance. Fresh garlic bulbs were sourced from Maiduguri Monday Market, authenticated at the Federal University of Maiduguri, air-dried, pulverized, and extracted using Methanol. Phytochemical screening revealed the presence of alkaloids, flavonoids, saponins, tannins, glycosides, and phenols, with steroids absent. The test organism was confirmed as Salmonella spp. via Triple Sugar Iron (TSI) agar, showing alkaline slant/acidic butt, gas, and H₂S production. Antimicrobial efficacy was assessed using the agar well diffusion method at concentrations of 50, 100, and 150 mg/mL, with ciprofloxacin (5 µg) as positive control. Results showed dose-dependent inhibition: 10.3 ± 0.6 mm, 15.7 ± 0.8 mm, and 21.2 ± 0.7 mm, respectively, compared to 24.5 ± 0.5 mm for ciprofloxacin and 0 mm for Methanol control. The Minimum Inhibitory Concentration (MIC) was 75 mg/mL, and Minimum Bactericidal Concentration (MBC) was 125 mg/mL, yielding an MIC/MBC ratio of 0.6, indicating bactericidal action. The findings demonstrate that garlic Methanol extract is a potent, natural bactericidal agent against Salmonella spp., attributable to organosulfur compounds and phenolics. It offers promise as an affordable alternative in food preservation and infection control. Recommendations include standardization of extraction protocols, in vivo trials, and synergy