ShareTHE DESTRUCTION OF SALMONELLA TYPHIMURIUM IN CHICKEN EXUDATE BY DIFFERENT FREEZE-THAW TREATMENTS.
Author(s) : OBAFEMI A., DAVIES R.
Type of article: Article
Summary
FREEZING RESISTANCE OF SALMONELLA CELLS IN STATIONARY OR EXPONENTIAL GROWTH PHASES. THEIR EXPOSURE TO A SOLUTION CONTAINING CHLORINE (5 MG/L) AND SUCCINIC ACID FOR 20 MIN DECREASES THEIR RESISTANCE TO SUCCESSIVE FREEZING, STORAGE AND THAWING IN CHICKEN MEAT EXUDATES. THE STORAGE OF EXUDATE AT 255 K (-18 DEG C) OVER28 DAYS REDUCES THE PERCENTAGE OF CELLS IN STATIONARY PHASE TO LESS THAN 1%. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-213060.
Details
- Original title: THE DESTRUCTION OF SALMONELLA TYPHIMURIUM IN CHICKEN EXUDATE BY DIFFERENT FREEZE-THAW TREATMENTS.
- Record ID : 1987-0572
- Languages: English
- Source: J. appl. Bacteriol. - vol. 60 - n. 5
- Publication date: 1986
Links
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Indexing
- Themes: Poultry
- Keywords: Poultry; Salmonella; Microbiology; Meat; Pathogen; Chicken; Freezing-thawing
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