The Effect of Vitamins B12 and B6 on the Recovery of Staphylococcus aureus Isolated from Frozen Meat and Injured by Cold Storage

Abstract

This research was conducted in order to isolate Staphylococcus aureus from frozen animal products (Mortedella and Pastrami) and expose them to temperatures (-20o, -30o and -40oC) and intervene to save the injured bacteria to the colonies that can be seen and counted for the issuance of the right decision, to check whether the counts within the acceptable range or not. Vitamins B6 and B12 in different concentrations were added to selective Baird Parker medium (Oxoid, England ) compared with Baird Parker medium as control. Thirty samples from different foodstuffs centers in Khartoum State were collected and tested. The study revealed that adding of vitamin B12 had lower recovery ability at any concentration whereas vitamin B6 at concentration of 3mi/l at temperature of -20oC resulted in the recovery of 76.92% of the injured cells.

Keywords: Staphylococcus aureus, Mortedella, Pastrami and cold shock