الفهرس 
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Abstract
The pretentious increase in antibiotic-resistance for pathogenic bacteria creates a critical risk to human health. Various extracts of garlic (Allium sativum) showed promising antibacterial qualities that can be improved using nanotechnology to overcome the barriers faced by antibiotic resistance bacteria. The different garlic extracts including ethanol (EE), ether (ALE), aqueous extracts (AQE), as well as nano-emulsion extract (ALN) were prepared and investigated against selected gram-negative bacteria including; E. coli, Enterobacter, Citrobacter, Klebsiella pneumoniae and Pseudomonas aeruginosa using agar well diffusion method. The synthesized ALN was characterized using Fourier Transform Infrared Spectroscopy (FT-IR), Zeta sizer and Transmission Electron Microscopy (TEM). ALE and ALN displayed the maximum inhibition zones for the tested microorganisms with the exception of certain gram-negative isolates.
Based on the results of this study it is concluded that different garlic extracts may be used successfully for treating resistant bacterial infections or helpful in potentiating the action of certain antibiotics.
Keywords: Garlic extract, Thiosulfates, Antibacterial activity, Nano-emulsion, NDM-1.