... gram-positive bacteria. Escherichia coli and Micrococcus luteus were used. Results were found to be clearer with Micrococcus luteus and so the gram-positive bacteria Micrococcus luteus was used through out the investigation. Pilot studies number two and three involved finding the correct temperature and time frame to heat the garlic in. Initially it was intended to heat prepared garlic solutions in test tubes in a water bath for different lengths of time. In pilot study number two this was carried out at 60ºC for times ranging from 0 seconds to 1 hour. After 24 hours of incubation it was found that there was no significant correlation between the lengths of time garlic was heated in a water bath at 60ºC and its antimicrobial activity. After more research suggested microwaving as a more appropriate way of heating garlic, pilot study number three was carried out with the aim of finding a suitable time ...

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