Use of Nystatin (Mycostatin) to Retard Yeast Growth on Chlortetracycline-treated Chicken Meat

ABSTRACT THE effectiveness of broad spectrum antibiotics for the control of red meat spoilage has been reported in a series of papers by Cahill et al. (1952), Lepovetsky et al. (1953), Goldberg et al. (1953), and Weiser et al. (1953 (1954). Tarr et al. (1952 (1954), and Tarr (1954) reported that antibiotics can be used to prolong the shelf life of fish as well as red meat. The use of antibiotics for the control of poultry meat spoilage was reported by Kohler et al. (1955) and Ziegler and Stadelman (1955). In studies using chicken halves dipped in chlortetracycline solutions, Ziegler and Stadelman (1955) found that the organisms predominant on the chlortetracycline-treated halves were yeasts having the shape and budding characteristics of the family Saccharomycetacae. Tarr et al. (1952) also reported noticeable yeast growth on meats and fish treated with broad spectrum antibiotics. The purpose of the work reported herein was to . . .