ZENITH International Journal of Multidisciplinary Research

  • Year: 2014
  • Volume: 4
  • Issue: 12

Effect of chemical preservatives on inhibition of red meat bacterial strains

  • Author:
  • S. Elamathy1, D. Kanchana2
  • Total Page Count: 5
  • DOI:
  • Page Number: 152 to 156

1Assistant Professor, Department of Microbiology, Selvamm Arts and Science College, Namakkal, Tamilnadu, India

2Assistant Professor, Department of Microbiology, Faculty of Science, Annamalai University, Annamalai Nagar, Chidambaram, Tamilnadu, India

Abstract

In my research work, chemical preservatives were used to inhibit the red meat bacterial strains. The antibacterial activities were obtained by using the Agar well diffusion method (Muller Hinton agar) against some Red Meat Bacterial (RMB) strains (Escherichia coli (RMB-1), Pseudomonas aeruginosa (RMB-2), Bacillus subtilis (RMB-3), Staphylococcus aureus (RMB-4) and Klebsiella pneumoniae (RMB-5)) at various concentrations. This study revealed that higher inhibition zone was found in acetic acid followed by citric acid and lactic acids against red meat bacterial strains.

Keywords

Chemical preservatives, diffusion method