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
Online published on 27 January, 2015.
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.
Chemical preservatives, diffusion method
