Use of Organic Acids to Control Escherichia coli and Staphylococcus aureus Infection in Swine Jowl Fat

The objective of this work was to evaluate the mortality of Escherichia coli and Staphylococcus aureus inoculated in fresh swine jowls treated with different concentrations of organic acids (lactic, acetic, citric, and ascorbic) for 1, 5, and 10 min. Lactic and acetic acids showed minimum inhibitory...

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Veröffentlicht in:	Indian journal of microbiology 2024-12, Vol.64 (4), p.1535-1541
Hauptverfasser:	Tomalok, Carina de Castro Gabriel, Wlodarkievicz, Maria Eduarda, Puton, Bruna Maria Saorin, Colet, Rosicler, Zeni, Jamile, Steffens, Clarice, Cansian, Rogério Luis, Backes, Geciane Toniazzo
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Acids antimicrobial properties Bacteria Biomedical and Life Sciences E coli Escherichia coli Exposure exposure duration Lactic acid Life Sciences Medical Microbiology Microbiology Mortality Organic acids Original Research Article Staphylococcus aureus Swine
Online-Zugang:	Volltext
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