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Scientific
Publications - Work Done by Microbiology Reader
F.M. Bartlett, W. Willis and A.E. Hawke, Inhibition of foodborne pathogenic bacteria by organic acids, Centre for Food and Animal Research, Agriculture and Agri-Food Canada, Central Experimental Farm, Ottawa, Ontario, K1A 0C6, 1996, Report, 8 pp. ABSTRACT The primary barrier for the control of pathogenic bacteria in
many pasteurized/vacuum packaged/ready-to-eat foods is storage at refrigeration
temperatures. This has led to concern about the potential hazard from the growth
of pathogens at low temperatures, i.e., psychrotrophs. Incorporation of
additional barriers/hurdles such as organic acids is one approach to this
problem. The objective of this study was to investigate the relative
antimicrobial effect of five organic acids (acetic, citric, fumaric, lactic and
malic) against Listeria monocytogenes Scott A, Escherichia coli O157:H7 and
Salmonella enteritidis under aerobic and anaerobic conditions.
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