ISSN: 0005-2523 Volume 62, Issue 10, December, 2022 6523 The Effect of Myrtus Communis Extracts on the Pathogenic Salmonella SPP. Isolated from Milk and Soft Cheese in Baghdad City Moutaz A.W. Abdul Mounam 1* Department of Veterinary Public Health, College of Veterinary Medicine, University of Baghdad, Iraq 1 Corresponding Author: 1* Keywords: ABSTRACT Salmonella, Medical Plants, Milk, Cheese Milk and cheese contamination with harmful bacteria is more common particularly those made from raw or inadequately pasteurized milk, have been implicated in the transfer of many foodborne diseases to humans. Pathogens enter raw milk from a variety of sources, salmonella is the most prevalent pathogenic bacterium that causes salmonellosis in people and animals. salmonella serovars produce the illness, which can show as anything from mild food poisoning to severe enteric fever. In recent years, extensive research into the antibacterial effects of essential oils and extracts has been conducted, revealing their potency and potential to inhibit the growth of a wide range of hazardous microbes. Fifty (50) samples of raw cow milk and soft white cheese randomly collected from different local market and bulk farm between (February 2021 - May 15, 2022), from the different Area of Baghdad city. Milk and cheese are significant sources of salmonella, particularly for those who prefer raw milk. the prevalence of salmonella was (20% of 50) among different types of samples. We conclude that Myrtus communis essential oil possesses antimicrobial properties against the three tested strains: salmonella typhimurium, salmonella enteritidis and salmonella infantis. Raw milk and soft white cheese act as a wide source of contamination with pathogen, and we consider Myrtus communis oil act as antibacterial action. This work is licensed under a Creative Commons Attribution Non-Commercial 4.0 International License. 1. Introduction Milk is regarded as a high-quality, nutrient-dense nourishment for humans [15]. The composition and cleanliness provided during milk production and storage are largely responsible for this outstanding quality. However, if suitable sanitary conditions are not followed, germs can infect the milk, causing it to deteriorate quickly. Milk and products of milk, particularly those derived from fresh or insufficiently sterilized milk, have been linked to the transmission of a variety of foodborne illnesses to humans. Raw milk and its derivatives are regarded additional sources of human non-typhoidal salmonellosis, in addition to chicken items [29].