Journal ArticleDOI
GROWTH OF SALMONELLA AT LOW pH
Keng Chee Chung,J. M. Goepfert +1 more
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In this paper, the growth of salmonellae was observed to occur at pH values as low as 4.05 × 0.05 and the growth-limiting pH was dependent on several factors, most important the acid molecule itself.Abstract:
SUMMARY
The growth of salmonellae was observed to occur at pH values as low as 4.05 × 0.05. The growth-limiting pH was dependent on several factors, most important the acid molecule itself. Additionally, the effect of temperature, relative oxygen supply and level of inoculum was studied. The salmonellae could not be “trained” to grow at a lower pH by sequential transfer at nearoptimum pH values.read more
Citations
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Journal ArticleDOI
Antimicrobial edible films and coatings.
TL;DR: Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing.
Journal ArticleDOI
Organic acids as antimicrobials to control Salmonella in meat and poultry products
TL;DR: This review presents general insights on the use of the organic acids to control Salmonella in meat and poultry products and information of the action mechanism, types and doses of treatments, as well as how resistance can occur from improper application of organic acids.
Book ChapterDOI
Antimicrobial Potential of Lactic Acid Bacteria
Luc De Vuyst,Erick Vandamme +1 more
TL;DR: The preservative effect of lactic acid bacteria during the manufacture and subsequent storage of fermented foods is mainly due to the acidic conditions that they create in the food during their development.
Journal ArticleDOI
Salmonella enterica: Survival, Colonization, and Virulence Differences among Serovars
A. Andino,Irene Hanning +1 more
TL;DR: Data indicate that prevalence of specific serovars of Salmonella enterica in human foodborne illness is not correlated with their prevalence in feed, and S. entericaserovars appear to have different host specificity and the ability to cause disease in hosts is also serovar dependent.
Journal ArticleDOI
Microbiological decontamination of food animal carcasses by washing and sanitizing systems: a review
James S. Dickson,M. E. Anderson +1 more
TL;DR: The consensus of the research is that carcass sanitizing can reduce the initial levels of bacteria on the surface of the carcass.
References
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Journal ArticleDOI
Action of Acetic Acid on Food Spoilage Microörganisms
A. S. Levine,C. R. Fellers +1 more
TL;DR: This investigation was initiated with the purpose of studying the effect of acetic acid on certain microorganisms related to food spoilage with the hope of securing results of practical value.
Journal ArticleDOI
Effect of volatile fatty acids on Salmonella typhimurium.
J M Goepfert,R Hicks +1 more
TL;DR: It has been established for many years that volatile fatty acids have an inhibitory or bactericidal effect on a number of bacterial species, and conditions affecting the sensitivity of S. typhimurium to volatile fatty acid are defined.
Journal ArticleDOI
Growth rates of Salmonella colonies.
J. L. Stokes,H. G. Bayne +1 more
TL;DR: The rates of growth of a large number of Salmonella on solid media, and to a limited extent in liquid media, have been determined under a variety of environmental conditions and particular attention has been given to the slow growth of S. pullorum.