STUDY THE INFLUENCE OF BOTH GARLIC JUICE AND APPLE CIDER VINEGAR ON SALMONELLA TYPGI AND PARATYPHI

Abstract

Typhoid and paratyphoid fever is the common disease in community . this is one of the important healthy problems ,especially in development countries such as Iraq the important causes of outbreak of this disease are food and a water pollution with salmonella typhi and paratyphi To determine the range of influence to both of Garlic juice and Apple Cider Vinegar on Salmonella typhi and paratyphi that isolated from patients serum whom clinically suspected typhoid fever and they have symptoms of this disease . This study involved (٧ strains of Salmonella typhi ٤ strains of Salmonella paratyphi A , ٨ strains of Salmonella paratyphi B ). These strains were isolated from blood patients suffering from typhoid and paratyphoid fever in General Baquba hospital. These strains cultured on Brain heart infusion broth and subcultuered on Salmonella –Shigella agar to isolate and identify Salmonella typhi and paratyphi bacteria by the standard biochemical and serological test with specific antiserum reaction . Different concentrations of Garlic juice and Apple Cider were used such as (١٠٠٪،٨٠٪،٦٠٪،٤٠٪،٢٠٪) . These concentrations caused inhibition growth which increased with the increasing of concentrations but the inhibition more increased when we used the mix of Garlic juice and Apple Cider Vinegar in the same concentration and amount , the murder proportion of bacteria was in highest percentage . The Garlic juice and Apple Cider Vinegar had distinct affect in bacterial inhibition growth in all concentration and this inhibition was more when both substances were mixed