Studies on Preservation of Marine Products by Chemicals-III

Comparative Test of Bactericidal Effect of Nitrofuran Derivertives and Some Preservatives

Abstract

In the present report, bactericidal effect of nitrofuran derivatives is examined as compared with some chemicals already used for food preservative such as P-hydroxy butyl benzoate, salicylic acid. Nitrofuran compounds are found more effective in low concentration than usual focd preservatives and upon the bases of these observations, method of application of the compound for fish and fish products is also discussed.