The influence of temperature and organic matter on the bactericidal activity of short-chain organic acids on salmonellas
- 1 June 1992
- journal article
- research article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 72 (6) , 500-503
- https://doi.org/10.1111/j.1365-2672.1992.tb01866.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Organic Acids: Chemistry, Antibacterial Activity and Practical ApplicationsPublished by Elsevier ,1991
- Effect of short‐chain organic acids on macromolecular synthesis in Escherichia coliJournal of Applied Bacteriology, 1990
- Poultry meat as a source of human salmonellosis in England and WalesEpidemiology and Infection, 1988
- Thermal Inactivation of Salmonella Species in Fluid MilkJournal of Food Protection, 1987
- Effect of Acetic Acid on the Microbiological Quality of Scalded Picked and Unpicked Broiler CarcassesJournal of Food Protection, 1987
- Effect of Acetic Acid on the Death Rates at 52°C of Salmonella newport, Salmonella typhimurium and Campylobacter jejuni in Poultry Scald WaterJournal of Food Protection, 1986
- The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levelsJournal of Applied Bacteriology, 1983
- Neutralization of the activity of eight disinfectants by organic matterJournal of Applied Bacteriology, 1983
- Inhibition of Growth and Uptake Processes in Bacteria by Some Chemical Food PreservativesJournal of Applied Bacteriology, 1980
- Function of Lipophilic Acids as Antimicrobial Food AdditivesNature, 1973