Incidence of Salmonella in poultry and meats and growth inhibition of Salmonella enteritidis by organic acids

被引：0
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作者：
Bajaj, B.K. [1 ]
Sharma, Vibhor [2 ]
Koul, Sanjana [1 ]
Thakur, R.L. [2 ]
机构：
[1] Department of Biotechnology, University of Jammu, Jammu, India
[2] Dept. of Microbiol. and Biotechnol., SBS (PG) Inst. of Biomedical Sci., Balawala, Dehradun, India
来源：
| 2003年 / Cental Food Technological Res. Institute Campus卷 / 40期
关键词：
Bacteria - Contamination - Diseases - Food preservatives - Meats - Organic acids - Retail stores;
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摘要：
A total of 266 samples of poultry and animal carcasses collected from retail shops and slaughter houses were examined for Salmonella contamination and 174 samples were found to be positive for the presence of Salmonella. Highest incidence was reported in pork (78%) followed by chicken (69%), sheep (57%) and beef (56%). Out of 41 samples of poultry eggs tested none showed contamination by Salmonella. Poultry and animal meats serve as significant reservoir of Salmonella. The growth inhibitory activity of organic acids tested against Salmonella enteritldis was found in the following order: propionic acid < lactic acid < acetic acid < citric acid. Organic acids are potential candidates to be used as food preservative.
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