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The use of vinegar was studied to reduce the growing number of illnesses caused by spoilage bacteria. The antimicrobial activity of organic vinegar was studied on various bacterial species isolated from domestic channel catfish fillets (Ictalurus punctatus). The effectiveness of the vinegar on the bacteria was measured. Bacteria isolated from catfish fillets with the largest inhibition zone were identified through 16S rDNA sequencing to better understand the spoilage bacteria that could be inhibited by vinegar to increase the quality of fishery products. Microbial changes of catfish fillets were evaluated following treatments of vinegar marinades during storage at 4°C and sensory evaluation was performed with baked catfish fillets to evaluate consumer sensory acceptability. Fish and chip vinegar was the most effective on Shewanella putrefaciens isolated from catfish fillets from the market and the pond. Microbial changes were evaluated and sensory evaluation was performed on different acetic acid dilutions of vinegar. Results showed that vinegar diluted to 0.5% acetic acid on catfish fillets would be suitable for prolonging shelf life and appealing to consumers. Vinegar as a natural antimicrobial product can improve the shelf life and safety of food products providing acceptable sensory quality at an affordable price and reducing economic lost due to spoiled catfish and other food products.

Antimicrobial Activity of Vinegar on Bacterial Species Isolated from Retail and Local Channel Catfish (Ictalurus punctatus)