Responses of acid-stressed Salmonella Typhimurium in broth and chicken patties to subsequent antimicrobial stress with ε-polylysine and combined potassium lactate and sodium diacetate

Food Microbiology

Volumn 26, Issue 5, 2009, Pages 467-474

  Jung, Y J ^a   Min, K J ^a   Yoon, K S ^a  

^a Kyung Hee University   (South Korea)

Author keywords

Polylysine; Acid stress; Morphological change; Potassium lactate sodium diacetate mixtures; Salmonella Typhimurium

Indexed keywords

ACETIC ACID; FOOD PRESERVATIVE; LACTIC ACID DERIVATIVE; POLYLYSINE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; DOSE RESPONSE; DRUG EFFECT; FOOD; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; PH; PHYSIOLOGICAL STRESS; SALMONELLA TYPHIMURIUM; TEMPERATURE; TIME; TRANSMISSION ELECTRON MICROSCOPY; ULTRASTRUCTURE;

ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; LACTATES; MICROSCOPY, ELECTRON, TRANSMISSION; POLYLYSINE; POULTRY PRODUCTS; SALMONELLA TYPHIMURIUM; SODIUM ACETATE; STRESS, PHYSIOLOGICAL; TEMPERATURE; TIME FACTORS;

SALMONELLA TYPHIMURIUM;

EID: 67349127012     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.02.007     Document Type: Article

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