Abstract
This study was designed to evaluate the effect of sodium lactate, citric acid and vinegar on Staphylococcus aureus (S. aureus) in fish fillet. Thirty five fish fillet samples were divided into seven group including the control and inoculated with 1ml containing 105 cfu S. aureus culture, then subjected to six treatments: sodium lactate 2 &3%, citric acid 1 &2% and vinegar 3 &5% , all samples and control were stored at 4oC and followed up at 0, 24 and 48hr. for counting S. aureus. Statistical analysis of the result revealed that, the count of S. aureus was decreased in all treated samples. The highest reduction percentage of S. aureus count was in samples treated with vinegar 5% after 48hr. (97.63%) followed by citric acid (95.21%) then, sodium lactate (82.79%). Therefore vinegar can be used to improve the biological quality of fish fillet during short storage at refrigerator temperature specially for reducing initial S. aureus contamination.
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