A research study in the Faculty of Agriculture entitled “Effect of water and alcohol extract of leaves of baker’s plant to inhibit food poisoning bacteria Clostridium perfringes”

(Kawthar Kazem Attia) in the Department of Food Science entitled ( Effect of water and alcohol extract of leaves of the baker’s plant to inhibit the bacteria of food poisoning  )

Under the supervision of Prof. Hamid Majeed Al – Obeidi.

     The researcher pointed out that this study targets the segment of diabetics by taking samples collected from the foot wounds of diabetics visiting the diabetic foot section of Sadr City Medical Hospital in Najaf. The chemical properties of the samples obtained from the samples were tested as C.perfringens, as well as the inhibitory effect of the extract of the water and the alcoholic extracts of the baker’s leaves on the growth of the bacterium. The water extract proved an inhibitory effect and showed significant differences. Ethanol, chloroform and hexane have no inhibitory effect for the growth of bacteria.

After extensive discussion, the letter was accepted by the Committee and a distinction was made.