STUDY THE EFFECT OF OIL EXTRACTS OF MORINGA, ROSEMARY AND NEEM PLANTS ON SOME PATHOGENIC BACTERIA

Chemical preservatives used in food preservation leave many negative side effects resulting from their use, especially on human health as a result of direct contact with food. Plant extracts, including oils, were used as alternatives to chemicals, as they proved their ability to inhibit the growth of a wide range of pathogenic bacteria that threaten human health. to demonstrate the effect of oils extracts that return to three plants rosemary (R. officinalis), moringa (M. oleifera) and neem (A. indica) in inhibiting the growth of eight pathogenic isolates, represent in S. typhi,S. aureus , S. dysanteriae, K. pneumonia, P. aeroginosa E. coli, C. lipolytica, B. subtillus.

Diffusion in agar gel method (In vitro) was conduct to investigate the effects of the oils extracts in preventing the growth of microorganisms at four concentrations (250-500-750-1000) ppm. The results showed that all oil extracts of the three plants exhibited anti- biologic activity against isolates for all concentrations. Rosemary achieved the superiority results at a concentration (1000) ppm with inhibition diameters (24,21,20,25,23,22,23,21) mm against (S. typhi , S. aureus, S. dysentariae , K. pnumoniae, P. aeroginosa, E. coli, C. lipolytica and B. subtiltus) respectively , while the neem achieved the lowest average (12, 13, 11, 12, 12, 13, 11, 14) mm at concentration (250 )ppm . The results also showed that K. pnumoniae, P. aeroginosa, B. subtiltus and S. typhi were more sensitive to plants oil extracts, while S. aureus and E. coli were more resistance. This study supports the possibility of using rosemary, moringa and neem oil extracts as antimicrobial agents as safe, effective natural source, an alternative to chemical preservatives, which have negative side effects.