Antimicrobial Activity of Preservatives Against Food Pathogens

Microbial spoilage of vegetables is generally described by the common term rot, along with the changes in the appearance, such as black rot, gray rot, pink rot, soft rot, stem-end rot refrigeration, vacuum or modified atmosphere packaging, freezing, drying, beat treatment, and chemical preservatives are used to reduce microbial spoilage of vegetables. The present research work was focussed on testing the antimicrobial potential of preservatives against the food spoilage microflora. Alcaligenes, Bacillus and Streptococcus were recovered from contaminated milk sample. Pseudomonas and Xanthomonas were isolated from spoiled orange and grape samples. Penicillim , Aspergillus and Rhizopus were isolated from spoiled cheese, pea, orange and grape samples.Acetic acid showed maximum antibacterial activity against Streptococcus and Bacillus . Citric acid showed maximum antibacterial activity against Alcaligenes, Pseudomonas and Xanthomonas . Acetic acid and Sodium nitrite showed maximum antifungal activity against Aspergillus, Penicillium and Rhizopus .