Mechanism of Salmonella reduction in fermented pig feed

Journal of the Science of Food and Agriculture

Volumn 81, Issue 3, 2001, Pages 342-346

  Van Winsen, René L ^a,c   Lipman, Len J A ^a   Biesterveld, Steef ^a   Urlings, Bert A P ^b   Snijders, Jos M A ^a   Van Knapen, Frans ^a  

^a UTRECHT UNIVERSITY   (Netherlands)

^b ID Lelystad ^*  (Netherlands)

^c VVDO   (Netherlands)

Author keywords

Acetic acid; Fermentation; Lactic acid; Lactobacillus plantarum; PH; Pig feed; Salmonella

Indexed keywords

ANIMAL FOOD; ANTIMICROBIAL ACTIVITY; BACTERIAL GROWTH; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD SAFETY; GROWTH INHIBITION; LACTIC ACID; LACTOBACILLUS PLANTARUM; MEAT; MICROBIAL CONTAMINATION; PH; PORK; SWINE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; SALMONELLA; SUS SCROFA;

EID: 0035139432     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200102)81:3<342::AID-JSFA824>3.0.CO;2-6     Document Type: Article

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