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Inhibitory effect of some antibacterial and heat treatments on Listeria monocytogenes in vacuum packed chicken luncheon slices [electronic resource].

By:

Mira, Enshrah K. I

Language: English Summary language: Arabic Description: p.62-71Other title:

التأثير المثبط لبعض مضادات البكتريا و المعالجات الحرارية على ميكروب الليستريا مونوسيتوجين بشرائح لانشون الدواجن المعبأة تحت التفريغ.‪ [Added title page title]

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Assiut veterinary medical journal, 2006 v. 52 (111) [electronic resource].

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In: Assiut Veterinary Medical Journal 2006.v.52(111)Summary: Two treatments were used to control L. monocytogenes on commercial vacuum packaged chicken luncheon. The fIrst treatment was carried out by inoculated L. monocytogenes strain (107 cfu/g) on luncheon slices, then dipped in acetic acid 5%, sodium diacetate 5% and their combination. The inoculated and non inoculated (control) vacuum packaged slices were stored at 4°C and 10oC and examined intervally up to 30 days. Listericidal effects were observed for the combination of the two antimicrobial tested at days 25 and 30 days of storage.

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Two treatments were used to control L. monocytogenes on commercial vacuum packaged chicken luncheon. The fIrst treatment was carried out by inoculated L. monocytogenes strain (107 cfu/g) on luncheon slices, then dipped in acetic acid 5%, sodium diacetate 5% and their combination. The inoculated and non inoculated (control) vacuum packaged slices were stored at 4°C and 10oC and examined intervally up to 30 days. Listericidal effects were observed for the combination of the two antimicrobial tested at days 25 and 30 days of storage.

Summary in Arabic.

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