Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature

International Journal of Food Microbiology

Volumn 144, Issue 1, 2010, Pages 152-159

  Anang, D M ^a   Rusul, G ^b   Ling, Foo Hooi ^c   Bhat, Rajeev ^b  

^a The HUB   (United Kingdom)

^b Universiti Sains Malaysia   (Malaysia)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Decontamination; Lactic acid; Lauricidin; Poultry; Spoilage bacteria

Indexed keywords

GLYCEROL LAURATE; LACTIC ACID; LAURIC ACID DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIUM COLONY; BACTERIUM IDENTIFICATION; CITROBACTER; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENTEROBACTER; ENTEROBACTERIACEAE; ESCHERICHIA COLI; GROWTH INHIBITION; MICROCOCCUS LUTEUS; MICROFLORA; NONHUMAN; PH; PIGEON THORAX; PLATE COUNT; PSEUDOMONAS; STORAGE TEMPERATURE;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIAL LOAD; CHICKENS; COLD TEMPERATURE; ENTEROBACTERIACEAE; FOOD HANDLING; FOOD MICROBIOLOGY; LACTIC ACID; LAURATES; MEAT; MONOGLYCERIDES; PSEUDOMONAS;

BACTERIA (MICROORGANISMS); CITROBACTER; ENTEROBACTER; ENTEROBACTERIACEAE; ENTEROBACTERIALES; KOCURIA RHIZOPHILA; MICROCOCCUS LUTEUS; PSEUDOMONAS;

EID: 78149467220     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.09.014     Document Type: Article

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