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Antibacterial activity and minimum inhibitory concentration (MIC) of essential oils of garlic, clove and cinnamon were estimated by using various bacterial pathogens. Among the bacterial pathogens tested against essential oil of garlic, Staphylococcus aureus was found to be highly sensitive followed by E.coli. L.monocytogenes and S.pyogenes were found to be less sensitive. The essential oil of clove was found to be most active against S.aureus followed by E. coli. B.cereus and C. jejuni. The essential oil of cinnamon was also most active against S.aureus followed by E.coli and C.jejuni. Essential oil of cinnamon was found to be active against all the bacterial pathogens tested, when compared to garlic and clove oils. However Staph. aureus, E. coli and C.jejuni were found to be most sensitive to the action of essential oils of garlic, clove and cinnamon. Among the bacterial pathogens tested against essential oils of spices to know the MIC by agar diffusion method, C.jejuni was found to be most sensitive to the essential oil of garlic followed by E.coli, S. typhimurium and Staphylococcus aureus. L. monocytogenes and Methicillin resistant Staph. aureus were found to be comparatively less sensitive. Essential oil of clove was also found to be highly effective against C.jejuni followed by E.coli, S.typhimurium and S.aureus. Again L.monocytogenes and Methicillin resistant S.aureus were comparatively less sensitive to the action of essential oil of clove. All most all the bacterial pathogens tested were found to be sensitive to the essential oil of cinnamon. However C.jejuni and E.coli were found to be most sensitive followed by S.typhimurium, Staph. aureus and Methicillin resistant Staph. aureus .

This study was aimed to detect the prevalence of Pseudomonas aeruginosa in milk (n=125) samples which were collected from local vendors, private dairy farms in and around Tirupati. Pre-enrichment was done by taking 10ml of each sample and inoculated in 90 ml of Tryptone Soya broth and incubated at 37 0 C for 24hrs. A loopful of culture was taken from broth and streaked on nutrient agar and Cetrimide agar plates and incubated at 37 0 C for 24hrs which were further confirmed by biochemical tests. The nineteen positive samples for P.aeruginosa were further tested for antimicrobial susceptibility which has shown multi drug resistant ranging from four to twelve antimicrobials and Multiple Antibiotic Resistance (MAR) index ranges from 0.33 to 1.The isolates of P.aeruginosain the present study are highlyresistant to ampicillin, penicillin, and oxacillin (100%) and maximum sensitive to Vancomycin (5.3%) followed by Tetracycline (10.5%).

Meat from spent broiler breeder hens is sold at a lower price because of its poor texture and acceptability when compared to the broilers. The present study was designed for proper utilization of this less expensive meat to produce cheaper and economically viable nutritious value added chicken sausages. Significantly (P<0.01) higher percent crude protein, total ash, water holding capacity, salt soluble protein extractability, total protein extractability and significantly (P<0.01) lower percent crude fat and moisture were recorded for spent broiler breeder hen meat when compared to the broiler meat. Spent broiler breeder hen sausages had significantly (P<0.05) higher cooking yield, emulsion stability, crude protein, crude fat, total ash and lowest pH, cholesterol, penetration value and sensory scores than broiler meat sausages.

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