ShareSTUDIES ON SO2 TREATMENT OF MINCED GOAT MEAT. 2. EFFECT ON SPOILAGE BACTERIA AND SOME FOOD PATHOGENS.
Author(s) : REDDY K. S., MANDOKHOT U. V.
Type of article: Article
Summary
THE EFFECTOF SO2 ON DIFFERENT FUNCTIONAL GROUPS OF ORGANISMS AND SOME FOOD PATHOGENS WAS STUDIED. LACTOBACILLI WERE AFFECTED TO THE MAXIMUM EXTENT FOLLOWED BY COLIFORMS, FAECAL COLI, STREPTOCOCCI AND SALT TOLERANTS (7.5% SODIUM CHLORIDE). AMONGST THE PATHOGENS STUDIED, S. ENTERITIDIS AND Y. ENTEROCOLITICA WERE KILLED. S. AUREUS, THOUGH FOUND INITIALLY TO UNDERGO BACTERICIDAL ACTION, APPEARED TO OVERCOME THE DETRIMENTAL ACTION OF SO2.
Details
- Original title: STUDIES ON SO2 TREATMENT OF MINCED GOAT MEAT. 2. EFFECT ON SPOILAGE BACTERIA AND SOME FOOD PATHOGENS.
- Record ID : 1989-2325
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 25 - n. 6
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Meat and meat products
- Keywords: Microbiology; Meat; Chilling; SO2; Pathogen; Goat
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STUDIES ON SO2 TREATMENT OF MINCED GOAT MEAT. 1...
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- Languages : English
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