Abstarct: The actual aim of this review article is to get a thoroughly search on different in vitro studies on bactericidal effect of staphylococcus on various extracts of garlic and ginger. Microbial pathogenecity and other infectious diseases have been controlled by use of commercially accessible antimicrobial drugs since last many years. In recent years, in sight of their valuable effects, utilize of spices or herbs is gradually increasing not only in developing countries but also in developed countries. Garlic (Allium sativum) that belongs to the family of Alliaceae is widely used in culinary and medicine. In new researches, it is reported that garlic extract has been proved to be proficient toward Streptococcus mutans, garlic extract mouth wash may be utilized as a recent line in inhibiting dental caries formation. Garlic is highly documented in exhibiting dominant antimicrobial activities. Garlic can provide proper management for bacterial growth ranging from disinfectant, antiseptic, bacteriostatic and even bactericidal characteristics. Zingiber officinale plays role as powerful food maintenance. In limited studies, ginger was found to have better usefulness than placebo in relieving disgust produced by sea dizziness, morning dizziness, despite ginger is not reported to be preferred on placebo in relieving surgical sickness. The plant is reported to have antibacterial, anti-oxidant, antiprotozoal, anti-fungal, anti-emetic, anti-rhinoviral, anti-inflammatory, anti-insecticidal activity. Staphylococcus aureus is the most medically important member in terms of pathogenicity of the group, two other less important members are Staphylococcus epidermis and Staphylococcus saprophyticus.