ANTIMICROBIAL POTENTIALS OF CINNAMON AND GARLIC EXTRACTS AGAINST SOME FOODBORNE PATHOGENES

Cinnamon and Garlic had a traditional important nutritional medical importance because they contain many active compounds, the rediscover of its compositions extraction protocol will be led futural to improve their antimicrobial properties that increase safety food products shelf life through work against spoilage bacteria foodborne pathogens. In current study, cinnamon garlic plants were used determine chemical composition, phenolic compounds profile by (HPLC) evaluate effects gramme negative positive bacterial strains Escherichia coli O157, Bacillus cereus, Salmonella typhi, Shigellasp., Staphylococcus aureusand Streptococcus pyogenes fungi Aspergillusniger Aspergillusflavus also chosen as models. The watery, acetonic ethanolic extracts parks bulbs (with concentrations zero, 100, 200 400 mg.ml-1) prepared, activities tested disc diffusion method. more efficiency comparing with or watery extracts, inhibition zones dramatically increased increasing recorded lowest levels minimal inhibitory (MICs) 45 mg.ml-1, maximum ranged from 23.6 27.4 mm maximum,the showed stronger antifungal (MIC) 80 mg.ml-1 maximum.