Antibacterial effect of lyophilized powder of shallots (Allium ascalonicum) against nosocomial infections, Ardabil, Iran

To evaluate the effect of lyophilized powder of shallot on the growth of bacteria involved in nosocomial infections. The results of the antibacterial activity assay of lyophilized powder of shallot indicated that this activity was strong. The most sensitive and resistant microorganisms against lyophilized powder of shallot were Staphylococcus aureus and Pseudomonas aeruginosa, respectively. There were significant differences in MIC values between different types of the inhibiting growth microbes (p=0.001). MIC values in microdilution assay were 3.18 � 7.57 μg/mL and MIC values are found to be lowest for Staphylococcusaureus and highest for Pseudomonas aeruginosa. The effectiveness of Klebsiella and Proteus MIC concentrations was higher than other bacteria.There were statistically significant differences between effective of concentrations MIC Staphylococcus with Proteus, Klebsiella and Pseudomonas (p