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Activité bactériologique des acides organiques vis à vis de Salmonella typhimurium sur la peau de poulets.

Bacteriological activity of organic acids against Salmonella typhimurium attached to broiler chicken skin.

Auteurs : TAMBLYN K. C., CONNER D. E.

Type d'article : Article

Résumé

The bactericidal activity of 0.5, 1, 2, 4 and 6% acetic, citric, lactic, malic, mandelic, propionic, or tartaric acid was determined againts Salmonella typhimurium that were loosely or firmly attached to broiler chicken skin. In general, bactericidal activity of all acids increased linearly with increasing concentration in all applications. The bactericidal activity of organic acids depended on concentration and method of application. It is clear that Salmonella have increased resistance to or are protected from organic acids.

Détails

  • Titre original : Bacteriological activity of organic acids against Salmonella typhimurium attached to broiler chicken skin.
  • Identifiant de la fiche : 1998-2995
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 6
  • Date d'édition : 06/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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