Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro

Effects of 2-nitro-1-propanol, 2-nitroethanol, nitroethane, and 2-nitro-methyl-propionate (0, 10, and 20 mM) on growth of Campylobacter jejuni were tested during culture in Bolton broth adjusted to pH 5.6, 7.0, or 8.2. The nitrocompounds were similarly tested against C. coli but at pH 8.2 only. Viab...

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Veröffentlicht in:	Journal of food science 2007-03, Vol.72 (2), p.M50-M55
Hauptverfasser:	Horrocks, S.M, Jung, Y.S, Huwe, J.K, Harvey, R.B, Ricke, S.C, Carstens, G.E, Callaway, T.R, Anderson, R.C, Ramlachan, N, Nisbet, D.J
Format:	Artikel
Sprache:	eng
Schlagworte:	antibacterial properties antimicrobial agents Area Under Curve Bacteria Biological and medical sciences Campylobacter Campylobacter coli Campylobacter coli - drug effects Campylobacter coli - growth & development Campylobacter jejuni Campylobacter jejuni - drug effects Campylobacter jejuni - growth & development Chemical compounds Colony Count, Microbial Dose-Response Relationship, Drug Effects Ethane Food Handling - methods Food industries Food Microbiology Food Preservation - methods Food safety Food science Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Kinetics microbial growth Microbial Sensitivity Tests Nitro Compounds - pharmacology nitrocompound Nitrogen organic nitrogen compounds preharvest food safety Propanols viability
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