Historical Background

(https://infectious-diseases-and-treatment.imedpub.com/antibacterial-effect-of-garlic-allium-
sativumagainst-clinical-isolates-of-staphylococcusaureus-and-escherichia-coli-from-patientsa.php?
aid=17777) In the study conducted by Abiy, Ephrem, and Berhe, Asefaw in 2016, in today’s generation,
the use of higher plants and preparations from them to treat infections is an age-old practice. Interests in
plants with antimicrobial properties have come to use again because of the emergence of resistant strains
against antimicrobials. 

(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3874089/) As stated in the study of Aghajanshakeri et al

in 2013, Garlic(Allium sativum) is under the family Liliaceae, like mountain onion and shallot, and also
has antibacterial activity against many common pathogenic bacteria. Garlic is a hardy perennial member
of the onion family. Studies explain that it may be originally native to Asia, but has long been naturalized
to Europe northern Africa, Mexico, and all over the world. It is an erect annual herb with superficial
adventitious roots, bulbs composed of a disk-like stem.
(https://openventio.org/wp-content/uploads/Therapeutic-Value-of-Garlic-Allium-sativum-A-Review-
AFTNSOJ-5-162.pdf) These chemicals were used for the treatment of inflammation, cancer, blood
pressure, atherosclerosis, and hyperlipidemia as praised by several authors. Additionally, extracts of
garlic have been used to treat various diseases and have shown anti-viral, anti-bacterial, anti-fungal,
anticoagulative, and antioxidant effects. However, few adverse effects have been found with garlic are
nausea and vomiting when a high quantity is consumed.
(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3249897/#ref3)  According to the study conducted by
Cekovska, Svetlana and Petrovska, Biljana Bauer in 2010,Garlic is nicknamed as Russian penicillin due
to its widespread use as a topical and systemic antimicrobial agent; it is commonly used in many cultures
as excitement and reputation of healing power. Most of its prophylactic and therapeutic effects are
ascribed to specific oil- and water-soluble organosulfur compounds, which are responsible for the typical
odor and flavor of garlic (Block, 1985). During crushing or cutting of the clove, the odorless amino acid
alliin, present in the garlic clove, is metabolized by the enzyme alliinase (a cysteine sulfoxide lyase) to
yield allicin and other thiosulfinates that are the source of the characteristic odor of garlic. Thiosulfinates
and other secondary metabolites of garlic, including 7-glutamyl peptides, scordinins, steroids, terpenoids,
flavonoids, and other phenols, may be responsible for the range of therapeutic effects reported for garlic.
Reuter et al. (1996) recently reviewed the therapeutic effects of garlic, namely, effects on the
cardiovascular system, antibiotic, anticancer, antioxidant, immunomodulatory, anti-inflammatory,
hypoglycemic, and hormone-like effects.
(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103721/) As stated in the study of  Bayan,
Leyla, Gorji, Ali  Koulivand, and Peir Hossain in 2014,Garlic has antibacterial, antifungal, antiviral, and
antiseptic properties from allicin. Allicin is the main biologically and biochemically active component of
freshly crushed garlic which can easily be decomposed under the influence of heat and time into stable
compounds. 2-propenesulfenic acid and tioacrolein are two important molecules derived from garlic,
which in turn result in the formation of greater molecules including diallyl trisulfide and dithiin.
Generally, garlic is a potent antibiotic and shows an effective performance against the bacteria resistant to
pharmaceutical antibiotics. Garlic also has thiosulfinates, which can act as an antimicrobial.
(https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4103721/) According to the study of Avicenna J
Phytomed in 2014, it has been reported that fresh garlic ingestion or intravenous preparation of its
extracts is used to treat various viral infections or cryptococcal meningitis patients, respectively, in China
(Tsai et al., 1985). In Asia and Europe, garlic is used to treat the common cold, fever, coughs, asthma, and
wounds (Rehman et al., 2019). Garlic oil has also been used to relieve pain due to ear infections (Al
Abbasi, 2008). Garlic has been used in African traditional medicine, such as in Ethiopia and Nigeria, to
treat several infections including sexually transmitted diseases, tuberculosis, respiratory tract infection,
and wounds (Abiy & Asefaw, 2016; Gebreyohannes & Mebrahtu, 2013). Garlic has been reported to have
antiviral activity against human, animal, and plant viral infections. Further, randomized clinical trials on
different commercial garlic preparations also showed that garlic plays a significant therapeutic role in
various viral infections such as cold and flu, viral-induced hepatitis, viral-associated warts, as well as
immune-enhancing activity in viral infected patients. The proposed mechanism of their antiviral activity
was reported to be the inhibition of the viral cell cycle, enhancing host immune response or reduction of
cellular oxidative stress.
(https://www.globalsafe.com.au/what_are_disinfectants.php) Based from Global Safe Technology
Australia, disinfectants are chemical substances used to destroy viruses and microbes (germs), such as
bacteria and fungi, as opposed to an antiseptic which can prevent the growth and reproduction of various
microorganisms, but does not destroy them. The ideal disinfectant would offer complete sterilization,
without harming other forms of life, be inexpensive, and non-corrosive. Unfortunately ideal disinfectants
do not exist. Many disinfectants are only able to partially sterilize. The most resistant pathogens are
bacteria spores but some viruses and bacteria are also highly resistant to many disinfectants.
Disinfection is the process of eradicating pathogens on the environmental surfaces, reusable medical
devices and other inanimate objects. It can be accomplished by using chemical or physical agents.
Increasing clinical evidences have shown proper disinfection able to disrupt the transmission pathways.
Those evidence based infection prevention studies warrants the importance of proper disinfection of
environmental surfaces.
(https://www.globalsafe.com.au/what_are_disinfectants.php) Based from Global Safe Technology
Australia, all disinfectants are also, by their very nature, potentially harmful (even toxic) to humans or
animals. They should be treated with appropriate care. Most come with safety instructions printed on the
packaging, which should be read in full before using the disinfectant. Most modern household
disinfectants contain Bitrex, an exceptionally bitter substance designed to discourage ingestion, as an
added safety measure. Those that are used in people's homes should never be mixed with other cleaning
products as chemical reactions can occur. They are frequently used in hospitals, dental surgeries, kitchens
and bathrooms to kill infectious organisms.
The proper use of disinfectants can help contain and prevent the spread of harmful bacteria and viruses.
Many infectious diseases can be halted in their tracks by the proper use of disinfectant products, and by
the routine disinfection. To minimise number of organisms in the population worldwide. The method of
disinfection is used internationally for the safety of humans, to decrease the scale of transmission of
diseases. A large emphasis of sterilisation and disinfection has been placed in the food industry, water
sanitisation and medical care and hospitals. As these have found to be largest affected organisations with
microorganisms and modes of transmission amongst the population.
Garlic is a powerful remedy to protect against infections of many bacteria, fungi, and viruses, using garlic
extract as an alternative disinfectant or chemical agents designed to inactivate or destroy microorganisms
on inert surfaces will be effective since it was a given that it can kill and reduce viruses and
microorganism. The aim of the study is to help citizens to understand the components of the garlic that
helps in reducing viruses, this research will also allow them to utilize the extract of this everyday spice
that can be found in every kitchen or household, to be used as an alternative disinfectant in a very
straightforward and simple way. It will also save people money from buying expensive disinfectant since
the materials that will be needed will not cause that much. Since store-bought disinfectants have a smell
that some people don't prefer, this research will help them create their disinfectant in their preferred scent.
It will make people feel safe from their environment and from the things they will or they are touching
especially during a pandemic.