scholarly journals Antibacterial effect of sodium lactate and thymol on Salmonella Typhimurium in fish fillet

2021 ◽  
Vol 1 (3) ◽  
pp. 30-37
Keyword(s):  
Salmonella Typhimurium ◽  
Antibacterial Effect ◽  
Sodium Lactate ◽  
Fish Fillet

scholarly journals A new approach to predict the fish fillet shelf-life in presence of natural preservative agents

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Alessandro Giufffrida ◽  
Filippo Giarratana ◽  
Davide Valenti ◽  
Daniele Muscolino ◽  
Roberta Parisi ◽  
...  
Keyword(s):  
Growth Rate ◽  
Shelf Life ◽  
Predictive Model ◽  
Antibacterial Effect ◽  
Data Sets ◽  
Fish Fillet ◽  
New Approach ◽  
Natural Preservative ◽  
Primary Model

Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

Antibacterial effect of methanolic extract of Aronia melanocarpa against Salmonella typhimurium strains isolated from wild birds

2017 ◽  
Vol 256 ◽  
pp. S106
Author(s):  
Diana Olah ◽  
Mihaela Niculae ◽  
Carmen Dana Sandru ◽  
Zorita Diaconeasa ◽  
Marina Spinu ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Antibacterial Effect ◽  
Methanolic Extract ◽  
Wild Birds ◽  
Aronia Melanocarpa

THE ANTIBACTERIAL EFFECT OF CINNAMALDEHYDE, THYMOL, CARVACROL AND THEIR COMBINATIONS AGAINST THE FOODBORNE PATHOGEN SALMONELLA TYPHIMURIUM

2007 ◽  
Vol 27 (2) ◽  
pp. 124-133 ◽  
Author(s):  
FENG ZHOU ◽  
BAOPING JI ◽  
HONG ZHANG ◽  
HUI JIANG ◽  
ZHIWEI YANG ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Antibacterial Effect ◽  
Foodborne Pathogen

Antibacterial Effects of N-Sulfonated and N-Sulfobenzoyl Chitosan and Application to Oyster Preservation

1998 ◽  
Vol 61 (9) ◽  
pp. 1124-1128 ◽  
Author(s):  
CHEE-SHAN CHEN ◽  
WAN-YU LIAU ◽  
GUO-JANE TSAI
Keyword(s):  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Sulfur Content ◽  
Aeromonas Hydrophila ◽  
Water Solubility ◽  
Antibacterial Effect ◽  
Shigella Dysenteriae ◽  
Antibacterial Effects ◽  
Minimal Inhibitory Concentrations ◽  
High Sulfur Content

The antibacterial effects of sulfonated and sulfobenzoyl chitosans were evaluated and compared with that of 69% deacetylated chitosan (DD69 chitosan). Minimal inhibitory concentrations of sulfonated chitosan (SC1, 0.63% sulfur content) against Shigella dysenteriae, Aeromonas hydrophila, Salmonella typhimurium, and Bacillus cereus were found to be lower than those of DD69 chitosan. A high sulfur content in sulfonated chitosan adversely influenced its antibacterial effect. Sulfobenzoyl chitosan (SBC) has excellent water solubility and an antibacterial effect comparable to that of SC1. SBC at 1,000 and 2,000 ppm extended the shelf life of oysters at 5°C by 4 days at the former or by 7 days at least at the latter concentration. The growth of coliforms and Pseudomonas, Aeromonas, and Vibrio species on oysters was retarded by the addition of DD69 chitosan or SBC.

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