تأثير مستخلص العكبرالعراقي على جراثيم الايشريكيا القولونية المعزولة من اللحوم المفرومة

Other Title(s)

Effect of Iraqi propolis extract on escherichia coli isolated from minced meat

Joint Authors

الدباغ، أيثم سعدي
منتهى غازي حسن
تقى أحمد عبد الله

Source

المجلة العراقية للعلوم البيطرية

Publisher

University of Mosul College of Veterinary Medicine

Publication Date

2012-12-31

Country of Publication

Iraq

No. of Pages

4

Main Subjects

Zoology
Veterinary Medicine

Topics

• Meat
• Antibiotics
• Iraq
• Propolis
• Escherichia coli

English Abstract

In this study, Escherichia coli was isolated and detected from minced meat at a ratio (88%), (24%) was represented by E.coli.O157:H7, the others (64%) was related to another serotypes of E.

coli.

The sensitivity of E.coli.O157:H7 strains to antibiotic was tested and revealed that all strains was sensitive to ciprofloxacin (5 μg).

The antibacterial effects of Iraqi propolis was tested using different concentrations represented by (1 μg, 1.5μg, 2μg) and compared with the sensitivity of these strains to ciprofloxacin.

The results showed that the Iraqi ethanolic extract of propolis (EEP) has antibacterial effects against E.coli.O157:H7 strains at 2 μg which gave inhibition zones at (19.27±0.38) compared with the inhibition zones of ciprofloxacin (21±0.32) while these strains are not sensitive to EEP at the other concentrations, these results referred to that Iraqi EEP active against E.

coli strains isolated from meat at high concentrations

Data Type

Conference Papers

Record ID

BIM-830770

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