The effect of copper on the death rate of Salmonella typhimurium DT104:30 in food substrates acidified with organic acids

Letters in Applied Microbiology

Volumn 38, Issue 1, 2004, Pages 8-12

  Beal, J D ^a   Niven, S J ^a   Campbell, A ^a   Brooks, P H ^a  

^a UNIVERSITY OF PLYMOUTH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COPPER; METAL IONS; POPULATION STATISTICS; SALMONELLA; SALTS;

ACIDIFIED LIQUIDS; COPPER CONCENTRATION; COPPER IONS; DEATH RATES; DECIMAL REDUCTION; EFFECT OF COPPERS; LIQUID FOOD; LIQUID PIG; PIG FEED; SALMONELLA TYPHIMURIUM;

LACTIC ACID;

CARBOXYLIC ACID; COPPER ION; LACTIC ACID;

COPPER; FOOD;

ACIDIFICATION; ANIMAL FOOD; ARTICLE; BACTERIAL SURVIVAL; FOOD; LIQUID; MILK; NONHUMAN; SALMONELLA TYPHIMURIUM; STATISTICAL SIGNIFICANCE; SWINE;

ANIMALIA; BACTERIA (MICROORGANISMS); NEGIBACTERIA; SALMONELLA TYPHIMURIUM; SUS SCROFA; TYPHIMURIUM;

EID: 0842330021     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2003.01147.x     Document Type: Article

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