Impact of Garlic Extract on H.pylori Isolated from Chicken Meat Markets

Abstract

This study was designed to estimate the effect of garlic extract on H. pylori isolated from poultry meat at Dhamar Governorate, Yemen. In the laboratory, the isolation of H. pylori was done under aseptic conditions using modified Campy-blood agar and Belohorizonte agar. Purification isolates were done on the same agar media-biochemical examinations employed for the identification comprised essential biochemical tests. In vitro studies, show that H.pylori was survived at 2% of garlic extract, whereas at 4% and 6%, it was observed that the inhibition zone 10mm and 20mm respectively. In an experimental study, the count number of H. pylori was reduced with 2% and 4% of garlic extract, while at 6% no growth occurred. We concluded that treating chicken meat with garlic extract reduces the number of H.pylori cells, and garlic extract plays an important role in food preservation. Due to the significance of this study, we recommend further research and studies on H. pylori in different governorates of Yemen, particularly on the prevalence of H. pylori in various types of food, mainly food of animal origin, and study the impact of some medicinal plants such as garlic.

Keywords

• h.pylori
• garlic extract
• chicken meat
• in vitro study
• yemen