Study and comparing of antibacterial property of catechin, ferulic acid and grape seed extract on food poisoning bacterial in cultured shrimp

This project carried out to aim of monitoring of antibacterial effects of catechin, ferulic acid and grape seed extract on food poisoning bacterial in cultured shrimp. This project carried out in 4 treatment and 3 replicates. Treatments are shrimp processed in 0.1 catechin, 3 feru,ic acid and 1% grape seed extract concentrations in 15 minutes and control shrimp. Treatments storage in -18 oC period of six monthes. Evaluated quality of samples by bacterial experiments. Total bacterial counts, Coliform and Staphylococcus bacterial counts were not significantly decreasing in test samples compared with control samples (p>0.05). Total bacterial counts were highest in samples processed with catechin and lowest in samples processed with grape seed extract. Staphylococcus bacterial counts were not differences in samples processed with catechin and ferulic acid. This bacterium was not significantly increasing in samples processed with grape seed extract compared with other test samples (p>0.05). Coliform bacterial counts were highest in samples processed with ferulic acid and lowest in samples processed with catechin. Pseudomonas aeroginosa, Vibrio parahemolyticus and Escherichia coli bacterial contamination were lower of ten number in per gram in experimental and control samples. Bacterial quality were better in test samples compared with control samples.