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ABSTRACTThis study evaluated the effectiveness of warm solutions of acidic calcium sulfate (ACS), lactic acid (LA), ε‐polylysine (EPL), ACS plus EPL and sterile distilled water (W) applied to the surface of fresh, pre‐rigor beef rounds for reducing Salmonella Typhimurium, Escherichia coli O157:H7 and Listeria monocytogenes applied as a cocktail at a level of 6.4 log cfu/ 50 cm2. All treatments were...
Foodborne Salmonella continues to be a major cause of salmonellosis with Salmonella Enteritidis and S. Typhimurium considered to be responsible for most of the infections. Investigation of outbreaks and sporadic cases has indicated that food vehicles such as poultry and poultry by-products including raw and uncooked eggs are among the most common sources of Salmonella infections. The dissemination...
Salmonella infection of chickens that leads to potential human foodborne salmonellosis continues to be a concern. Changes in the pH of poultry gastrointestinal tract could influence Salmonella growth and virulence response. In the current study, growth responses of a chicken isolate Salmonella enterica serovar Typhimurium (ST) to three incremental pH-shifts (6.17–7.35) in continuous cultures (CC)...
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