Different Methods For Testing The Microbial Effects Of Camel's Milk Against Some Pathogenic Bacteria

Abstract

Overuse of antibiotics is causing some bacteria to become resistant to antibiotics, in addition to their price hikes. Therefore, this study was designed to investigate the effect of camel milk as a safe natural product to overcome the pathogens caused by Staphylococcus aureus, Escherichia coli, and Salmonella typhi and to test their effect on them by several ways, in vivo, in vitro, and in histology. In addition to the use of an electron microscope, 48 rats were used and they were divided into eight groups, the first group was considered a negative control. For two consecutive weeks, the second group gets the milk. And by intraperitoneal injection of E. coli and S. aureus group 3 and 4, respectively. Group 5 supplemented the infection by oral administration of Salmonella typhi The sixth, seventh and eighth groups were supplemented with camel milk for two consecutive weeks, then intraperitoneal injection of either E. coli or S. aureus and Salmonella typhi bacteria by mouth, and the spleen was collected after 3 weeks to isolate the bacteria. The isolation rate of S. aureus, E coli, and Salmonella typhi was higher in rats in groups 3, 4, and 5 compared to groups 6, 7, and 8 and with milk diluents (10-100). By the agar diffusion method used to test for antibacterial efficacy, 80% dilution achieved the best result, and by using a transmission electron microscope to detect damage to the bacterial cell wall and disturbance in the cellular protein content. The results indicate that camel milk has an effect on the internal structure and cell wall also in the pathological anatomy. It was found that the pathogenic bacteria had fewer effects in the liver and kidneys in the groups treated with camel milk compared to the groups infected with bacteria only, and therefore we conclude that the camel milk Promising anti-bacterial properties.