ا كان لإلنسان أن يخطو، يف فترة وجيزة تقارب القرن من الزمن، هذه اخلطوات العمالقة يف مجال العلوم واملعرفة، بدون البحث العلمي الرصني الذي يعتمد الطريقة العلمية يف التفكير، وليس غريبا أن تكون إحدى أهم ركائز تصنيف اجلامعات العاملية مدى قدرة اجلامعة على اإلسهام الفاعل يف إثراء املعرفة االنسانية من خالل ما جتريه من بحوث. وانطالقا من اإلحساس مبسؤولياتها، ويف سبيل السعي إلى احلصول على موطأ قدم لها بني جامعات العالم، شكلت جامعة طرابلس جلنة من أساتذتها؛ لوضع مشروع وثيقة ألخالقيات البحث العلمي داخلها تلزم باحثيها اتباع االشتراطات، واملعايير، واملتطلبات األخالقية املنبثقة أس�اس�ا م�ن املفاهيم وامل�ب�ادئ العليا التي تقوم عليها املجتمعات، وتقرها الديانات واألعراف والتشريعات والثقافة واملواثيق الدولية ذات العالقة والتي تضبط وتنظم السلوك اإلنساني وتصنف املمارسات واألفعال والعالقات والسياسات، فيما إذا كانت مقبولة، أو غير مقبولة، ولتحافظ على أعلى مستوى ممكن من الشفافية واملصداقية يف العملية البحثية.
بسمة محمد خليفة دورو, خالد الهادي عبدالسلام الرفاعي, عبدالكريم امحمد احمد احتاش, محمد عبدالسلام محمد القريو , محمود احمد امحمد الديك, ضو خليفة محمد الترهوني, (1-2017)

Aims: This work was carried out to screen for the presence of bacteria in roasted chicken sold in the market, poultries shop and restaurants in Tripoli. Study Design: A total of 25 roasted chicken and 25 raw chicken parts randomly collected from different selling points in Tripoli. Place and Duration of Study: Microbiology laboratory in microbiology and immunology department in the faculty of pharmacy in university of Tripoli, January 2013 to September 2013. Methodology: Bacteriologically examined using the standard microbiological method according to Based on the colonial morphological and biochemical test, the following bacteria species were isolated. Results: Prevalence of Salmonella was higher in raw chicken samples (100%) compared to the roasted one (28%), E. coli was detected in both raw and roasted chicken (32%), whereas Shigella and E. coli O157:H7 were detected only in roasted chicken [(8%) and (24%)] respectively. Conclusion: The study found that the raw chicken samples were more susceptible to bacterial contamination than the roasted chicken samples, therefore special strategies are needed to decrease the prevalence of bacterial pathogens in chicken samples present in Tripoli area. Therefore good handling/hygiene in processing and preheating of roasted chicken before consumption is recommended.
Basma Mohamed K Doro(1-2022)

Aims. The aim of this study was to assess the phytochemical screening and antibacterial effect of the aerial parts of G. alypum cultivated in Libya. Methods. The methanolic extract of G. alypum (at concentrations 100 mg/ml, 300 mg/ml, 500 mg/ml and 700 mg/ml) were tested against 13 different strains of standard bacteria (ATCC) by four different methods; paper disc diffusion method, well diffusion method, broth dilution method and finally study the effect of extract on growth curve of bacterial cell were studied. Results. The results of phytochemical screening revealed the presence of flavonoids, phenols, reducing sugars, tannins, saponins, coumarins, steroids, terpenoids, carotenoids, antraquinones and glycosides. While the results of antibacterial tests showed remarkable inhibition of the bacterial growth, with maximum inhibition on growth of Methicillin Resistant Staphylococcus aureus (MRSA) and Staphylococcus aureus. Moderate effect on growth of Enterococcus faecalis, Bacillus subtilis, Aeromonas hydrophila and Salmonella poona. While, the lowest inhibition showed in Yersinia enterocolitica and Listeria monocytogenes. However, the extract did not have any effect on Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella typhimurium and Klabsiella pneumonia. Conclusion. The methanolic extract of Globularia alypumaerial parts contain the most important constituents with positive results during phytochemical screening, and have antibacterial activity against gram positive and gram-negative bacteria.
Basma Doro, Abdulruzag Auzi, Suad Shanab(5-2021)