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Bacteriological activity of organic acids against Salmonella typhimurium attached to broiler chicken skin.

Author(s) : TAMBLYN K. C., CONNER D. E.

Type of article: Article

Summary

The bactericidal activity of 0.5, 1, 2, 4 and 6% acetic, citric, lactic, malic, mandelic, propionic, or tartaric acid was determined againts Salmonella typhimurium that were loosely or firmly attached to broiler chicken skin. In general, bactericidal activity of all acids increased linearly with increasing concentration in all applications. The bactericidal activity of organic acids depended on concentration and method of application. It is clear that Salmonella have increased resistance to or are protected from organic acids.

Details

  • Original title: Bacteriological activity of organic acids against Salmonella typhimurium attached to broiler chicken skin.
  • Record ID : 1998-2995
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 6
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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