@article{article_602917, title={The Synergism and Antagonism behavior of Aqueous Extraction for Black Tea, Green Tea and Coffee against the Effectiveness of Certain Antibiotics}, journal={The Eurasia Proceedings of Science Technology Engineering and Mathematics}, volume={6}, pages={39–42}, year={2019}, author={Al-naddawı, Tahreer Hadi Saleh and Albaayit, Shaymaa Fadhel Abbas and Khalaf, Zainab Zamel}, keywords={Escherichia coli,Antibiotic resistance,Black tea and coffee}, abstract={ Increasing antibiotic resistance is the most common concern in the world. Escherichia coli are a well-known causative agent of various infectious diseases. The bacterial resistance on the E.Coli was noted against various antibacterial agents. Thus, the objective of this study is to evaluate the assessment of the green, black tea and coffee in improving antibiotic susceptibility towards E.Coli . Antimicrobial susceptibility test was performed to determine the sensivity of E.Coli to Augmantin, Amikacin, Imipenem, Ciprofloxacin, Nitrofurantoin, Pincillin, Cefixime, Tetracyclin, Chloramphenicol and Ceftriaxone. The results show that the E.Coli was resistant to all antibacterial agents, while Pincillin, amikacin and Nitrofurantoin was appeared sensitive to moderate respectively. The aqueous extract of green and black tea have synergistic effect for Chloramphenicol and Nitrofurantoin susceptibility,on the other hand, the antagonistic effect was on Tetracyclin, Ciprofloxacin and Amikacin activities. The aqueous extract of coffee was strongly inhibitory to bacteria at concentrations 5 and 7.5%. These results may suggest using this natural product for increasing some of antibacterial agents’ effect.  }, publisher={ISRES Publishing}