Using Punica l. Shell Extract As A bacteriostatic For Staphylococcus aureus And Inhancing Locally Processed Sausage

Abstract

This study was carried out to evaluate Punica L. shell extract as a bacteriostatic for Staphylococcus aureus Invitro , and select the minimal dosage to used as a food additive with species for processing locally sausage and evaluate the microbial and sensory quality .The results obtained revealed that 0.22 % of Punica L. extract was the minimum dose has the effective bacteriostatic for Staph. aureus Invitro and adding this percentage in mixture of locally processed sausage significantly decreased total bacterial count and no growth of Staph. aureus were noticed . No significant differences in the