Genetic evaluation of tabebuia avellanedae against staphylococcus aureus

Tabebuiaavellanedae “tabebuiaavellanedae” containing two antimicrobial active elements. This study aimed to cover one of the antimicrobial effect of Tabebuiaavellanedae against one of food pathogenic microorganism Staphylococcus aureus. About 50 gm dried Tabebuiaavellanedae coarse powder extracts were collected and stock solution of concentration of 10 mg/ml in (acetone and methanol). It was tested against one gram positive bacteria (Staphylococcusaureus) (ATCC 25923) then measuring the zone of inhibition. S. aureus enterotoxins genes multiplex PCR detected also. Results viewed the different inhibition zones on sensitivity test against Staphylococcus aureus using different concentrations of Tabebuiaavellanedae EO as following: the complete absence of inhibition effect in control samples while the inhibition effect were gradual grow up with higher Tabebuiaavellanedae concentrations as following; 1cm, 2cm, 6cm diameter around the disc immersed by 2.5%, 5% &10% concentrations respectively. Tabebuiaavellanedae had inhibition effect against; Sea, Sec, Sed, See virulence genes while not effect on Seb virulence genes.Further studies are recommend to increase researches study the genetic effect of TabebuiaavellanedaeStaphylococcus aureus and other bacterial virulence’s genes.