Study on the antimicrobial activity of Ethanol Extract of Propolisagainst enterotoxigenic Methicillin-Resistant Staphylococcus aureus in lab prepared Ice-cream

Abstract

The objective of this study was to investigate the antimicrobial activity of ethanol extract of propolis against enterotoxigenic strain of MRSA which inoculated into lab prepared ice cream. EEP was added to ice cream in 3 concentrations (150, 300 and 600 mg/L). The prepared ice cream was divided into 2 groups, one stored at freezer temp. at (-5C), while the other was kept in deep freezer temp. at (-20C). MRSA could not be counted from the th nd st 4 , 2 and 1 week of storage at freezer temp, while at deep freezer temp. MRSA could not be enumerated from rd st rd the 3 , 1 week and 3 day of storage in portions contained 150, 300 and 600mg/L EEP, respectively.