Antimicrobial activity of lactic acid and copper on growth of Salmonella and Escherichia coli O157:H7 in laboratory medium and carrot juice

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 137-143

  Ibrahim, Salam A ^a   Yang, Hong ^b   Seo, Chung W ^a  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

^b VIRGINIA STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial activity; Copper; Escherichia coli O157:H7; Lactic acid; Salmonella

Indexed keywords

COPPER SULFATE; FOOD PRESERVATIVE; LACTIC ACID;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CARROT; CONTROLLED STUDY; CULTURE MEDIUM; ESCHERICHIA COLI O157; FOOD PRESERVATION; GROWTH INHIBITION; NONHUMAN; SALMONELLA;

BACTERIA (MICROORGANISMS); DAUCUS CAROTA; ESCHERICHIA COLI; SALMONELLA;

EID: 39149094266     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.12.035     Document Type: Article

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