Salmonella in Natural Animal Casings
| Autor: | J. H. Silliker, D. A. Gabis |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 1974 |
| Předmět: |
Glycerol
Salmonella Meat Time Factors Cell Survival Swine Sodium chemistry.chemical_element Cell Count Sodium Chloride medicine.disease_cause General Biochemistry Genetics and Molecular Biology Microbiology Acetic acid chemistry.chemical_compound Brining Food Preservation medicine otorhinolaryngologic diseases Escherichia coli Methods Food microbiology Animals Sodium Hydroxide Sorbitol Food science Citrates Food-Processing Industry General Pharmacology Toxicology and Pharmaceutics Food Microbiology and Toxicology Sheep General Immunology and Microbiology Food preservation Temperature General Medicine Hydrogen-Ion Concentration Intestines chemistry Sodium hydroxide Food Microbiology Citric acid |
| Popis: | Destruction of salmonellae in inoculated and naturally contaminated natural animal casings was studied. Salmonellae were effectively destroyed (99.999%) in inoculated hog casings after exposure for 24 h to saturated brine at pH 4.0 and 10.0 adjusted with acetic acid and sodium hydroxide, respectively. Treatment of inoculated hog and sheep casings in saturated brine or saturated brine with citric acid was not nearly as effective as brine containing acetic acid or sodium hydroxide. Salmonellae in naturally contaminated hog casings were virtually eliminated after 21 days of storage in crystalline sodium chloride. Salmonella in sheep and hog casings were eliminated after 7 days of storage in crystalline salt. Treatment of naturally contaminated hog casings with glycerin-salt or sorbitol-salt solutions was not as effective in destroying salmonellae as treatment with crystalline salt. |
| Databáze: | OpenAIRE |
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