CHARACTERIZATION OF BACTERICIDAL ACTIVITY OF SOAP CONTAINING OLIVE OIL AND OTHER FLAVORS

Abstract

We studied the bactericidal effect of various concentrations (101-103) soap based on olive oil with flavors, made by the BM “Aphrodite». Bactericidal action was studied by reference strains Candida albicans – 2501; Staphylococcus aureus – ATCC25923; Escherichia coli – ATCC25922and wild Staphylococcus aureus № 505, Escherichia coli № 19, isolated from clinical-material. Found that all soap flavored (vanilla, chamomile, rosemary, etc.) possess a pronounced bactericidal affect of Candida (p < 0,05) more to the reference strain. Several weak bactericidal affect appears to “wild» strains. Bactericidal action remains practically up to 5 hours, but decreases with the dilution of the content of soap into the solution (to 103).