تقييم تأثير بعض المستخلصات النباتية على البكتيريا المعزولة من بيئة المطابخ

Isma M. Abdorlhman; A.K. Saber; A.M.  Almathnani

doi:10.59743/jmset.v6i1.53

Authors

Isma M. Abdorlhman Environmental Sciences Department, Faculty of Engineering and Technology, Sebha University, Brack, Libya.
A.K. Saber Environmental Sciences Department, Faculty of Engineering and Technology, Sebha University, Brack, Libya.
A.M. Almathnani Environmental Sciences Department, Faculty of Engineering and Technology, Sebha University, Brack, Libya.

DOI:

https://doi.org/10.59743/jmset.v6i1.53

Keywords:

Kitchens, Pollution, Lactococcus, Micrococcus, Staphylococcus

Abstract

High-end plants are a source of natural anti-microbial products. Microbes are found in various environments, including indoor environments, including kitchens. So this study aimed to get rid of microbial contamination in kitchens using water extracts for cloves, basil, camphor, and lemon juice, and compare their efficiency with chemical cleaners of Chlorox, Chlorine, vinegar, and dishwashing liquid. The results of this study showed that all bacteria samples isolated from kitchens are positive for Gram staining in Staphylococcus, Micrococcus, and Lactococcus bacteria. It was found that the most influential plant extracts lemon juice, which was found more efficient than cloves doubled the diameter inhibition zone on the bacterium Staphylococcus and 69% by the bacteria Lactococcus in the original concentrations. The results also showed that the most efficient detergent for dishwashing liquid is 42% higher than chlorine in preventing the growth of Lactococcus bacteria, 70% of chlorine, and 55% of vinegar in preventing the growth of Micrococcus bacteria in the original concentrations. While vinegar excels in preventing the growth of Staphylococcus bacteria the diameter of the inhibition zone is higher than that of dishwashing liquid by 23% and chlorine by 17%. The plant extracts of camphor, basil, and Chlorox detergent did not affect all concentrations of the bacteria understudy, and Micrococcus bacteria were more resistant to plant extracts and more affected by chemical detergents.

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