Effect of Iraqi propolis extract on Escherichia coli isolated from minced meat | ||
| Iraqi Journal of Veterinary Sciences | ||
| Article 13, Volume 26, Suppl. II - Serial Number 3, September 2012, Pages 125-128 PDF (239.46 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.33899/ijvs.2020.166886 | ||
| Authors | ||
| M.G. Hassan; T.A. Abdulla; A.S. Al- Dabbagh | ||
| Department of Veterinary Public Health, College of Veterinary Medicine, University of Mosul, Mosul, Iraq | ||
| 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. | ||
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