Short‐chain organic acids at pH 5.0 kill Escherichia coli and Salmonella spp. without causing membrane perturbation

Journal of Applied Bacteriology

Volumn 70, Issue 2, 1991, Pages 161-165

  Cherrington, Christina A ^a   Hinton, M ^a   Pearson, G R ^a   Chopra, I ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FORMIC ACID; PROPIONIC ACID;

ARTICLE; CELL MEMBRANE; ESCHERICHIA COLI; NONHUMAN; PH; SALMONELLA;

BETA-GALACTOSIDASE; CELL MEMBRANE; ESCHERICHIA COLI; FORMIC ACIDS; HYDROGEN-ION CONCENTRATION; MICROSCOPY, ELECTRON; PROPIONIC ACIDS; SALMONELLA; SUPPORT, NON-U.S. GOV'T;

ESCHERICHIA COLI; SALMONELLA;

EID: 0026078596     PISSN: 00218847     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.1991.tb04442.x     Document Type: Article

References (20)

1. The inhibition of colonisation of the chicken with Salmonella typhimurium by the pretreatment with strains of
2. Some characteristics of acid injury and recovery of Salmonella barielly in a model system
3. Effect of short‐chain organic acids on macromolecule synthesis in
4. Using a microcomputer with a spectrophotometer
5. Lysozyme‐promoted association of protein 1 molecules in the outer membrane of
6. Leakage of periplasmic proteins from Escherichia coli mediated by polymixin B nonapeptide
7. Inhibition of growth and uptake processes in bacteria by some chemical food preservatives
8. The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels
9. Inhibition of microbial growth at different pH levels by benzoic and propionic acids and esters of p‐hydroxy benzoic acid
10. The inhibitory action of fatty acids on the growth of
11. The control of salmonella infections in broiler chicken by the acid treatment of their feed
12. Cytological aspects of the mode of action of chlorhexidine
13. Influence of continuous challenge via the feed on competitive exclusion of salmonella from broiler chicks
14. Triggering of autolytic cell wall degradation in Escherichia coli by beta‐lactam antibiotics
15. The estimation of the bactericidal power of blood
16. Injury and recovery of Escherichia coli after sublethal acidification
17. The effect of food preservatives on pH homeostasis in
18. The effect of potassium sorbate on the structural integrity of