ANTIBACTERIAL ACTIVITY OF SWEET ORANGE (CITRUS SINENSIS) ON STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI ISOLATED FROM WOUND INFECTED

ABSTRACT The antibacterial activity of sweet orange(citrus smensin) on staphylococcus aureus and Escherichia coli isolated from would infection was studied. A total number of 100 wound sample were collected form different individual from different age range within 5-8years and examined,. The test organisms S auras and E coli were cultured separately on Nutrient and macconkey agar plate and incubated for 24 hrs at 37)c. the highest isolation of bacterial organisms was obtained in staphylococcus auras as 100 (32%) followed by Escherichia coli as 92 (29%) there were isolation of other organisms, Klebsiella species was 76 (24%) followed by pseudomonas 44 (14%) the average zone of inhibition of orange extract on S aureus    was 1.8 mm and E. coli was 1.9mm also out of 100 person with S. aureus 72 showed sensitive to orange extract and out of 92 person with E coli 77 were sensitive to orange extract. The average zone of inhibition  exhibited by these drug on S. aureus were 8.95mm for Drovid 6.74 mm for ciprofloxacin while on E coli the average zones of inhibition  were 8.63mm for Drovid 6.67mm for Enythrompcin 4.47mm for anbtpicillin and 6.57mm for ciprofloxacin. The  result of the sensitivity pathen of both orange extant and antibiotics on S aureus and E coli showed that some of the isolated organisms were susceptible  while some were resistance to both orange extract and antibiotics. The result should that the zone   of inhibition of the orange extract were minimal on both S. aureus and E coli when compared to the zone of inhibition of the tested antibiotics on both organisms through the inhibition level of orange  extract invitro (outside the body) is minimal, its active ingredient vitamin  C boosts the immune system invivo (insove the body) by increasing the production of B and T cells and other white blood cells including those that destroy micro organisms.

TABLE OF CONTENTS
Title page  Certification  Dedication Acknowledgement  Abstract  Table of content  List of table 
CHAPTER ONE  1.OIntroduction 
CHAPTER TWO  2.0Literature Review 
CHAPTER THREE  3.0Material and methods  3.2.1sterilization  3.2.2procurement of sweet oranges 3.2.3extraction of orange juice 3.2.4preparation  of ourture media   3.2.5plating technique (streak method) for the isolation of bacterial organisms.  3.2.6Microbial containing and microscopic work  3.2.7Biochemical tests for identification of bacteria’s isolates  3.2.8Preparation of disc or sensitivity testing o the orange extract. 3.2.9Sensitivity disc testing using sweet orange extract on isolated organisms. 3.2.10Antibiotic sensitivity disc testing on isolated bacterial organisms. 
CHAPTER OUR  4.0Result 
CHAPTER FIVE  5.0 Discussion  CHAPTER SIX  6.0Conclusion and recommendation  7.0Reference  8.0Appendix