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Citric and Lactic Acid Effects on the Growth Inhibition of E. coli and S. typhymurium on Beef during Storage

Citric and Lactic Acid Effects on the Growth Inhibition of E. coli and S. typhymurium on Beef during Storage

Gultaj Hussain1, Abdur Rahman1*, Tariq Hussain2, Siraj Uddin1, Tariq Ali3

E-mail | abdur_rahman@aup.edu.pk

1Department of Livestock Management and Animal Breeding Genetics, Faculty of Animal Husbandry and Veterinary Sciences, The University of Agriculture Peshawar, Pakistan; 2Department of Animal Health, Faculty of Animal Hus- bandry and Veterinary Sciences, The University of Agriculture Peshawar, Pakistan; 3Government Livestock Research Development Station, Paharpur, D.I. Khan, Pakistan.

Figure 1

Decrease in E. coli O157: H7 load in different period at concentration of 1, 3 and 5 % of citric acid on meat samples

Figure 2

Decrease in E. coli O157: H7 load in different period at concentration 1, 3 and 5 % of lactic acid on meat samples

Figure 3

Decrease in S.typhymurium load in different period at concentration 1, 3 and 5 % of citric acid on meat samples

Figure 4

Decrease in S. typhymurium load in different period at concentration 1, 3 and 5 % of lactic acid on meat samples

Sarhad Journal of Agriculture

September

Vol. 38, Iss. 3, Pages 759-1159

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