الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 163 |  |  |
| | | from | 163 | | |
Abstract
Effect of some natural plant extract on Escherichia coli in some meat products. Spices and herbs are blessing from Allah, it does not contain all the nutrients needed by the body but present with other Ingredients effective in resisting and treat the suffering of human from various diseases as well as get rid of certain types of bacteria and fungi which cause in some cases of simple poisoning. E. coli which has caused a lot of poisoning cases and death in recent times and transmitted to human by eating contaminated food, especially meat products.
Results revealed that
5.1. Antibacterial activity of plantethanolic extracts such asgarlic, clove, cardamom, ginger, cinnamon and rosemary on variouspathogenic
bacteria:
It can be concludedthat Escherichia coli showed high susceptibility with high concentration (Without dilution and the same volume) of natural extracts. clove, cinnamon and ginger had. the same powerful effect against Escherichia coli,
Salmonella sp., followed by Cardamom.
5.1.1. Antibacterial activity (inhibition zones (mm)) of Garlic ethanolic extracts against pathogenic bacteria: