Inhibitory effect of organic acids on arcobacters in culture and their use for control of Arcobacter butzleri on chicken skin

International Journal of Food Microbiology

Volumn 144, Issue 3, 2011, Pages 367-371

  Skrivanová, Eva ^a   Molatová, Zuzana ^a   Matenová, Michaela ^a   Houf, Kurt ^b   Marounek, Milan ^a  

^a INSTITUTE OF ANIMAL SCIENCE   (Czech Republic)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

Antimicrobial activity; Arcobacter; Chicken carcass; Inhibition; Organic acids

Indexed keywords

ACETIC ACID; BENZOIC ACID; BUTYRIC ACID; CITRIC ACID; DNA; FATTY ACID; FUMARIC ACID; HEXANOIC ACID; LACTIC ACID; LAURIC ACID; MALIC ACID; MYRISTIC ACID; OCTANOIC ACID; PALMITIC ACID; PHENYLACETIC ACID; PROPIONIC ACID; SORBIC ACID; SUCCINIC ACID;

ANTIBACTERIAL ACTIVITY; ARCOBACTER; ARCOBACTER BUTZLERI; ARCOBACTER CRYAEROPHILUS; ARCOBACTER SKIRROWII; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; CHICKEN; CONTROLLED STUDY; DNA SEQUENCE; GENE EXPRESSION; IC 50; NONHUMAN; REAL TIME POLYMERASE CHAIN REACTION;

ACIDS; ANIMALS; ARCOBACTER; CHICKENS; FOOD HANDLING; FOOD MICROBIOLOGY; INHIBITORY CONCENTRATION 50; MEAT; ORGANIC CHEMICALS; SKIN;

ARCOBACTER; ARCOBACTER BUTZLERI; ARCOBACTER CRYAEROPHILUS; ARCOBACTER SKIRROWII; BACTERIA (MICROORGANISMS);

EID: 78650004458     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.10.021     Document Type: Article

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