STUDYING THE EFFECT OF USING OLIVE OIL AGAINST MICROBES THAT CAUSE SKIN INFECTIONS

Abstract

Modern nutritional sciences look at the fruits of olives and Olive oil as essential products for human life due to the richness of its fruits in basic compounds such as oil, proteins, carbohydrates, mineral salts and some other vitamins, which Iraqi tables are almost devoid of as a consumable material, either in the form of green or black olives or their oil, hence the idea This study aimed at evaluating some types of commercial olive oil samples extracted from olive fruits as a biomaterial against some types of microorganisms represented by Gram-negative Pseudomonas aeruginosa (Pseu aeruginosa) and Staphylococcus aureus (Staph aureus) as Gram-positive. Characterized at the level (P≤0.01) for the concentrations of the oil extract (25, 50 and 100)% used in the study on both types of target bacteria in the study, and thus the possibility of using this extract, which has proven its inhibitory effectiveness as an antidote against some types of gram-positive and gram-negative bacteria.