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EFFECT OF ACETIC ACID ON GROUP OF SOME PATHOGENIC BACTERIA ISOLATED FROM FRESH VEAL | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 14, Issue 4, 2009, Pages 0-0 | ||
| Authors | ||
| R. M. Al-Muslih; M. T. Al-Kaisey; A. K. Al-Obaidi | ||
| Abstract | ||
| This study is aimed at isolation and identification of Staphylococcus aureus; Bacillus subtilus; Salmonella typhimurium and Escherichia coli, from fresh veal. The obtained results complete inhibition of Staph. aureus at 0.3% of acetic acid after 3 days of incubation at room temperature, and after one day for B. subtilus. Meanwhile, at the same acid concentration (0.4%) complete inhibition was also achieved for E. coli and Sal. typhimurium after 3 days of incubation. While, incubation at refrigeration temperature resulted complete growth inhibition for Staph. aureus and B. subtilus after one day of incubation with 0.3 and 0.4% of acetic acid. Meanwhile, both E. coli and Sal. typhimurium were completely inhibited with 0.4% acetic acid after one day storage at refrigeration temperature. The results showed that the activity of acetic acid in refrigeration temperature was obvious as compared with that at room temperature. | ||
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