EFFECT OF DIFFERENT CONCENTRATIONS OF SODIUM-CHLORIDE ON THE GROWTH OF YERSINIA-ENTEROCOLITICA

被引：0
|
作者：
IGUMBOR, EO
NDIP, RN
AKHABAU, D
机构：
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1995年 / 32卷 / 03期
关键词：
YERSINIA ENTEROCOLITICA; SODIUM CHLORIDE; CURING AGENT; KILLING EFFECT;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Studies on the effect of 0.5 to 10.5% sodium chloride on the growth of Yersinia enterocolitica on MacConkey agar at room temperature, revealed decrease in the viable cells with increase in sodium chloride concentration. Sodium chloride at 10.5% level was able to completely inhibit the growth of the organism at 23 days. Data indicate the potential of 10.5% or higher concentration of sodium chloride, as effective curing agent for killing Yersinia enterocolitica in the environment existing in Edo State, Nigeria.
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页码：243 / 245
页数：3
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