ShareLactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens in pork.
Author(s) : GREER G. G., DILTS B. D.
Type of article: Article
Summary
Effects of the treatment with a lactic acid solution at 3% and 55 deg C, on the growth of psychrotrophic pathogens (Listeria monocytogenes, Yersinia enterocolitica, Aeromonas hydrophila) and spoilage bacteria (Pseudomonas fragi, Brochothrix thermosphacta). The bacteria in lean meat are more resistant to lactic acid than the bacteria in fat.
Details
- Original title: Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens in pork.
- Record ID : 1996-1666
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 25 - n. 2
- Publication date: 1995
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Deterioration; Bacteria; Psychrotroph; Pork; Pathogen; Lactic acid
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