Garlic shows significant antimicrobial activity against Staphylococcus aureus and Escherichia coli, while ginger and clove do not. Raw garlic extract is more effective than commercially processed garlic powder. Higher concentrations of raw garlic extract produce larger inhibition zones, with Staphylococcus aureus being more sensitive than Escherichia coli. Commercially processed garlic does not exhibit comparable antimicrobial activity to raw garlic extract.