USE OF ENZYME LYSOZYME AND ANTI BACTERIAL ALLICIN FOR FOOD PRESERVATION AND THE PREVENTION OF DAMAGE

This study aims to identify the effectiveness of enzyme Lysozyme, which is extracted from the egg's albumin and The Allicin antibiotic which is extracted from the garlic. It also studies their effects on some bacteria which have been obtained pure and others have been isolated in the extracts of Lysozyme and Allicin. Then we face the foods which are contaminated with such species of these bacteria and their dangers on the public health. The study was conducted in two phases, the first of which included knowing the effectiveness of extracts and their effects on some sorts of bacteria which were treated by these extracts through the tests of sensitivity screening. The second phase of this study included the treatment of some types of food which are commonly circulated and speedily damaged – the treatment was with these materials to know their impact in eliminating the microbes that are found in these foods and prevent damage for a long time. We examined three types of bacteria: (E .coli, Streptococcus, Salmonella). The results of sensitivity screening, which were done in two ways: (CD-proliferation plates and confirmation way), showed the sensitivity of these microbes with rates ranging between (100%) to (33.4%) named (garlic male). While the less ones were Allicin extracts that were extracted from the foreign garlic, the mixture of Allicin which was extracted from the local eggs and Lysozyme which was extracted from the foreign eggs with red peel. Besides, tow samples of food (milk and meat), which are commonly circulated in the governorate, were tested and treated with Allicin and Lysozyme extracts. The results showed the effectiveness of Allicin with its quality in eliminating most microbes in meat, especially E. coli and its effectiveness in eliminating all microbes in milk with no influence on Salmonella. But Lysozyme effectiveness notes varied, but it eliminated in the two samples with no influence on E.coli.