Abstract :
Food preservatives are those substances which prevent spoilage caused by microbial or chemical causes. These
preservatives may be natural or artificial. Natural preservatives are a hundred percent safe although the
effectiveness lasts for shorter duration as compared with the artificial ones.
Staphylococcus aureus was isolated from various clinical samples and confirmation was done using various
biochemical tests. Antibiogram revealed the presence of 22 MRSA islolates and also the sensitivity pattern of the
isolates. Susceptibility checking of various selected natural and artificial preservatives showed that natural
preservatives are more efficient in controlling the pathogen Staphylococcus aureus than artificial ones and among
the tested natural preservatives, honey gave the best results. Honey has been used from ancient times for various
used in food , medical and cosmetic field. This study has gone a step further to say that it can act as a competitive
antibiotic agent as well.
Key words: Staphylococcus aureus, artificial preservatives and antibiotics
Keyword :
Staphylococcus aureus, artificial preservatives and antibiotics