Inhibitory effect of ethanol and thiamine dilaurylsulfate against loosely, intermediately, and tightly attached mesophilic aerobic bacteria, coliforms, and Salmonella Typhimurium in chicken skin

The effects of 3 ethanol levels (30, 50, and 70%) with and without thiamine dilaurylsulfate (TDS; 1,000 ppm) were evaluated for the reduction of natural mesophilic aerobic bacteria (MAB), coliforms, and inoculated Salmonella Typhimurium (S. Typhimurium) in chicken skin. The chicken skin was inoculat...

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Main Authors: Min-Kyoung Seo, Kyung Won Na, Sang Ha Han, Si-Hong Park, Sang-Do Ha
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2020-03-01
Colecção:Poultry Science
Assuntos:
Salmonella Typhimurium
chicken skin
thiamine dilaurylsulfate (TDS)
ethanol
food quality
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S003257911952822X
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