The effect of aqueous extract and tannins from the Lepidium draba plant on the bacteria contaminating restaurants in the city of Sharqat

30 samples were collected from restaurants, with triplicate for each sample (salads, starters, barbecue, kababs, qoozi, chopper places, food tables, food cutlers, workers' clothes, and the gloves of workers), and after isolation, purification and diagnosis, 45 bacterial isolates were obtained, 16 isolates were distributed to Escherichia coli, Salmonella enterica 9 isolates, Shigella flexneri 5 isolates, 4 isolates for each of Klebsiella pneumonia ,and Staphylococcus aureus, 3 isolates of Enterobacter cloacae, and two isolates of each of Staphylococcus epidermidis and P,aeruginosa. The results of the detection of the effect of aqueous extract and tannins of Lepidium draba showed that tannins had the most inhibitory activity against the bacterium with an average of 7.95 mm, where S.epidermidis was most affected with an average of 10 mm, while P. aeruginosa was the least affected with an average of 6 mm, as for the aqueous extract, its inhibitory effect on bacteria was an average of 7 mm, where S.epidermidis was the most affected with an average of 12 mm, while P.aeruginosa was the least affected with an average of 6 mm, and E. cloacae, S. enterica, and S.epidermidis were the most affected by the extracts, with mean inhibition of 5.5 mm, 6.25 mm, and 7.5 mm, respectively, while E.coli, S.aureus, and P. aeruginosa were the least affected with averages of 5, 4.575, and 4.25 mm, respectively, the two extracts showed greater inhibitory efficacy compared to the antibiotic Tetracyclin.