الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
This study was carried out to investigate the potential effect of using essential oil extracts of Clove (Syzygium aromaticum), Lemongrass (Cymbopogon citratus) and Allspice (Pimenta dioica) as natural antibacterial agents at three different concentrations (10, 20 and 50 ml/L) against 67 human isolates belonging to three different species of Gram negative bacteria including Salmonella spp (16), Shigella spp (16) and Campylobacter spp (18) and one Gram positive bacteria which is Staph. aureus (17) isolated from diarrheal and septicemic human cases. The screening was performed by standard disc diffusion method.
Essential oil extract of clove exhibited maximum activity against Shigella spp with 11.15 mm mean diameter of inhibition zone. While, the Essential oil extract of lemongrass exhibited maximum activity against Campylobacter spp with 59.55 mm mean diameter of inhibition zone. All tested isolates were found resistant to allspice essential oil extract. Accordingly, lemongrass essential oil extract was found to be effectively inhibiting both gram-positive and gram-negative bacteria and can be a good source of antibacterial agents for possible infections in poultry products. Furthermore, in vitro study on 198 chicken breast and minced chicken meat samples were obtained using lemongrass essential oil to determine its efficiency at 4˚C. The least tested concentration (10 mL/Kg) was found to be effective without deteriorating the sensory characterizations.
Key Words: Salmonella, Shigella, Campylobacter, Staph. aureus, clove, lemongrass, natural antibacterial agents