Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham

This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated o...

Descripción completa

Detalles Bibliográficos
Autores principales: Oh, Mi-Hwa, Park, Beom-Young, Jo, Hyunji, Lee, Soomin, Lee, Heeyoung, Choi, Kyoung-Hee, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662220/
https://www.ncbi.nlm.nih.gov/pubmed/26761492
http://dx.doi.org/10.5851/kosfa.2014.34.5.591

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662220/
https://www.ncbi.nlm.nih.gov/pubmed/26761492
http://dx.doi.org/10.5851/kosfa.2014.34.5.591

Ejemplares similares