Abstract

The experiment aimed to study the degree of contamination of local food and fast food samples in Al-Muthanna Governorate with the numbers of Staphylococcus aureus germs, where about 41 samples were collected randomly from the city’s markets, where some of them were cooked as popular dishes, and some of them were processed with some fruits, vegetables and dairy. They were isolated and diagnosed in the microbiology laboratory in the College of Education. For pure sciences at Al-Muthanna University, the presence of S. aureus bacteria was confirmed using selective culture media and microscopic examinations. Bacterial counts were also conducted for some of the samples used to find out the microbial number in them, and an antibiotic sensitivity test was also conducted to find out their resistance to the antibiotics currently used in health institutions. And it was treated with some plant extracts to find out its resistance, as the results showed that the bacteria  S. aureus  that the microbial numbers were more numerous in the sample of cooked chicken, where it was (141 * per ml / g), and the lowest number The lowest number of microbes was in the fast food sample (sandwich), where it was (228 *     per ml / g). The results of the study showed in S. aureus bacteria when conducting a sensitivity test for antibiotics for the most common bacteria. The results of the study showed that the bacterial isolates They were more sensitive to Ciprofloxacin and less sensitive to( Azithromcyin ). A sensitivity test for plant extracts was also conducted on the isolates. It was noted that the isolates were more sensitive to the extract of pomegranate peels with a concentration of (10% and 20%).  While it was more resistant to male frankincense extract with concentrations (10%, 20%, and 30%), while the peat extract with concentrations (20% and 30%) was resistant to all isolates. To prevent the development of  bacterial resistance to antibiotics.