ShareInhibition of nalidixic acid-resistant Salmonella on marinated chicken skin.
Author(s) : PATHANIA A., MCKEE S. R., BILGILI S. F., et al.
Type of article: Article
Summary
Teriyaki or lemon pepper marinades were used to marinate chicken skin, inoculated with a 3-strain cocktail of salmonella. The marinated skin samples were then stored for 32 hours at 4 or 25°C. The teriyaki marinade greatly reduced Salmonella prevalence.
Details
- Original title: Inhibition of nalidixic acid-resistant Salmonella on marinated chicken skin.
- Record ID : 2011-0249
- Languages: English
- Source: Journal of Food Protection - vol. 73 - n. 11
- Publication date: 2010/11
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Salmonella; Safety; Chilling; Chicken; Expérimentation
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