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Effect of food preservatives on Acinetobacter genospecies isolated from meat.

Author(s) : SAHA S. C., CHOPADE B. A.

Type of article: Article

Summary

Six species of Acinetobacter (A. calcoaceticus, A. Iwoffii, A. baumannii, A. johnsonii, A. junii and A. haemolyticus) were isolated from fresh spoiled, refrigerated or frozen meat. Weak acid and salt preservatives were tested for their efficacy in inhibiting growth of these strains. Sorbic acid, lactic acid and sodium nitrite, and a combination of sodium nitrite and sodium chloride proved to be the most effective preservatives. Tests were conducted under refrigerator (4 °C) and room-temperature (30 °C) conditions.

Details

  • Original title: Effect of food preservatives on Acinetobacter genospecies isolated from meat.
  • Record ID : 2003-0284
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 39 - n. 1
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

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