Inhibition and inactivation of five species of foodborne pathogens by chitosan

• Published in: Journal of food protection Vol. 55; no. 11; pp. 916 - 919
• Main Author: Wang, G.H. (China Meat Research Center, Beijing, China)
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.11.1992
• Subjects: ALIMENTOS; Biological and medical sciences; CHITINE; CONTAMINACION; CONTAMINATION; ENFERMEDADES TRANSM POR ALIMENTOS; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; INHIBICION; INHIBITION; MALADIE TRANSMISSIBLE PAR ALIMENT; PRODUIT ALIMENTAIRE; PROPIEDADES ANTIMICROBIANAS; PROPRIETE ANTIMICROBIENNE; QUITINA; Cell proliferation; Escherichia coli; Listeria monocytogenes; Salmonella typhimurium; Yersinia enterocolitica; pH; Micrococcales; Bacteria; Micrococcaceae; Chitosan; Inhibition; Staphylococcus aureus; Enterobacteriaceae

Inhibition and inactivation of five species of foodborne pathogens (Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, and Salmonella typhimurium) by chitosan were studied. Nutrient broths were supplemented with 0, 0.5, 1.0, 1.5, 2.0, and 2.5% chitosan, adjuste...