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Effet des conservateurs alimentaires sur les espèces d'Acinetobacter issues de la viande.

Effect of food preservatives on Acinetobacter genospecies isolated from meat.

Auteurs : SAHA S. C., CHOPADE B. A.

Type d'article : Article

Résumé

Six species of Acinetobacter (A. calcoaceticus, A. Iwoffii, A. baumannii, A. johnsonii, A. junii and A. haemolyticus) were isolated from fresh spoiled, refrigerated or frozen meat. Weak acid and salt preservatives were tested for their efficacy in inhibiting growth of these strains. Sorbic acid, lactic acid and sodium nitrite, and a combination of sodium nitrite and sodium chloride proved to be the most effective preservatives. Tests were conducted under refrigerator (4 °C) and room-temperature (30 °C) conditions.

Détails

  • Titre original : Effect of food preservatives on Acinetobacter genospecies isolated from meat.
  • Identifiant de la fiche : 2003-0284
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 39 - n. 1
  • Date d'édition : 01/2002
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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