ShareInhibition of spoilage and pathogenic bacteria associated with foods by combinations of antimicrobial agents.
Author(s) : RAZAVI ROHANI S., GRIFFITHS M. W.
Type of article: Article
Summary
Assessment of the anti-bacterial activity of lysozyme, monolaurin, triglycerol laurate and BHA mixtures as regards 7 Gram-positive bacteria and 8 Gram-negative bacteria. In general, the inhibition produced by each combination increases as pH falls and as sodium chlorine concentration rises, especially in the presence of ethylenediaminetetracetic acid.
Details
- Original title: Inhibition of spoilage and pathogenic bacteria associated with foods by combinations of antimicrobial agents.
- Record ID : 1998-0313
- Languages: English
- Source: J. Food Saf. - vol. 16 - n. 2
- Publication date: 1996
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Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Food; Contamination; Pathogen; Additive
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- Source: Int. J. Food Microbiol. - vol. 28 - n. 2
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- Date : 1999/01
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- Source: Food Aust. - vol. 51 - n. 1-2
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- Date : 2003/04
- Languages : English
- Source: Journal of Food Protection - vol. 66 - n. 4
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Malattie alimentari da Listeria monocytogenes.
- Author(s) : CANTONI C.
- Date : 1998/06
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 371
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Zero tolerance for Listeria monocytogenes in fo...
- Author(s) : GILBERT R. J.
- Date : 1996/04
- Languages : English
- Source: Food Aust. - vol. 48 - n. 4
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