The use of Allium sativum (garlic) as a cure and condiment predates written history. In present study aqueous extract, crude juice, essential oil and powdered form of Allium sativum were screened for their inhibitory potential towards some food borne pathogens, in culture media. Test microbes included : Bacillus cereus, Enterococcus faecalis, Escherichia coli, Psuedomonas aeruginosa, Psuedomonas alkaligenes, Shigella sonnei and Staphylococcus aureus. Spice agar method was opted for investigating antibacterial activity of powdered spice samples. Agar well assay and broth dilution techniques were followed for determining growth inhibitory potentials of aqueous extract, crude juice and essential oil. Results revealed that essential oil most effectively inhibited bacterial strains followed by crude juice, while aqueous extract and powdered forms remained ineffective in arresting the growth of test bacteria.