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The aim of the study was to investigate the effect of acidification and heat on the survival of Clostridium spores in third category animal by-products. Poultry minced meat and minced fish waste, contaminated with Clostridium sporogenes IW 1306 spore suspension, were subjected to the combined action of formic acid and high temperature of different values. To assess the efficiency of examined hygienization...
The purpose of the research was to estimate the influence of lactic acid bacteria on pathogenic bacteria of Salmonella Senftenberg W775. The method of co-cultures was applied in order to examine the interaction between the investigated microorganisms. The results obtained indicate that 3 LAB strains (numbers 2, 3, 4) isolated from fermented plant material indicated high antibacterial activity against...
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