Evaluation of Anti-Bacterial Activity of Silybum Marianum Against Proteus Spp. in Minced Meat.

Saleh Al-Kubaisi, Mohannad Sami; Al-Deri, Ahmed Hussam

This study was conducted to investigate the antibacterial activity of Silybum marianum (silymarin) against Proteus spp. bacteria isolated from minced meat. Two concentrations (1000 μg/ml and 2000 μg/ml) of Silybum marianum were assay against proteus spp., by inoculating minced meat for (60 and 120 min): stored at refrigerator temperature for 24, 72, and 120 hours, respectively; the bacterial counting was done on selective media. The results showed that proteus spp. were resistant to low concentrations of silymarin, while the inhibitory concentration of silymarin against Proteus strains was ≥ 2000 μg/ml. It was concluded that silymarin is a more beneficial antibacterial in the 2000 μg/ml concentration for the elimination of Proteus spp. pathogenic bacteria in minced meat than in the low concentration.

MILK thistle; ANTIBACTERIAL agents; PROTEUS (Bacteria); SILYMARIN; MEAT; PATHOGENIC bacteria

Al-Anbar Journal of Veterinary Sciences, 2023, Vol 16, Issue 1, p54

1999-6527

Academic Journal

10.37940/AJVS.2023.16.1.7