Assessment of various concentrations of tannin extracts on pathogenic bacteria isolated from beef compared to antibiotic sensitivities

In this study, the inhibitory effect of tannin extracts was compared with some common antibiotics against bacteria isolated from beef meat. 80 samples of local meat were collected randomly from the Baghdad governorate to determine their microbial load. Natural materials such as tannin are used as an anti-bacterial agent and an alternative to industrial additives. The results of the bacterial isolate showed the presence of 124 isolates of beef meat, which were classified into 9 types, including E. coli (86.25%), Salmonella typhimurium (7.5%), E. coliO157:H7 (6.25%), Staphylococcus aureus (13.75%), Listeria monocytogenes (1.25%), Klebsiellaspp., Proteus spp. (8.75%), Pseudomonas auregenosia (18.75%) and Bacillus spp. (3.75%). For the results of antibiotics, most of the isolates showed strong resistance to antibiotics; while some of the isolates showed low sensitivity to antibiotics compared to tannin extracts, which gave higher inhibitory effects.