నైరూప్య

Antibacterial activity of acetic acid against different types of bacteria causes food spoilage.

Mohammed Kadhum Wali, Marwa Mohammed Abed

The study was performed for study antibacterial effects of acetic acid against different types of bacteria causes food spoilage bacteria. 120 of samples were collected, including 40 raw milk, 40 cheeses and 40 yoghurt were collected randomly from Babylon province. 5 (4.1%) isolates were positive to Streptococcus spp., 10 (8.3%) of Staphylococcus aureus, 15 (12.5%) E. coli, 14 (11.6%) Pseudomonas aeruginosa and 5 (4.1%) Proteus spp. respectively. Determination of the antibiotic of isolates showed that Streptococcus spp., Staphylococcus aureus, E. coli Pseudomonas aeruginosa and Proteus spp. were sensitive to Gentimycin and Ciprofloxicin. E. coli and Pseudomonas aeruginosa showed resistance to Oxacillin and Erythromycin. The isolates of Streptococcus spp., Staphylococcus aureus and Pseudomonas aeruginosa was resistance to Amikacin. While isolating of Proteus spp. was resistance to Amoxicillin. The present study showed that effects acetic acid against isolates were resistant to different types of antibiotics at different concentrations (0.5%, 1%, 1.5%, 2% and 2.5%) respectively. The mean of three replicates of the diameter of inhibition zones (in millimeters) around each well with acetic acid solution at concentrations (0.5%) to the range from (13 mm to 18 mm). The isolates studied showed sensitivity to the range (16 mm to 18 mm) at concentrations (1%), the concentrations (1.5%) to the range (20 mm to 22 mm). However, the concentrations (2%) to the range (22 mm to 27 mm) and (27 mm to 35 mm) at concentrations (2.5%).