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- Johny, Anup Kollanoor; Baskaran, Sangeetha Ananda; Charles, Anu Susan; Amalaradjou, Mary Anne Roshni; Darre, Michael J.; Khan, Mazhar I.; Hoagland, Thomas A.; Schreiber, David T.; Donoghue, Annie M.; Donoghue, Dan J.; Venkitanarayanan, Kumar
- Journal of food protection 2009 v.72 no.4 pp. 722
- broiler chickens; chicks; feed supplements; broiler feeding; lactic acid; octanoic acid; GRAS substances; antibacterial properties; Salmonella enteritidis; animal pathogenic bacteria; food pathogens; bacterial contamination; histopathology; plate count; cecum; small intestine; cloaca; crop (digestive system); liver; spleen; chicken meat; eggs
- ... Salmonella Enteritidis is a major foodborne pathogen for which chickens serve as reservoir hosts. Reducing Salmonella Enteritidis carriage in chickens would reduce contamination of poultry meat and eggs with this pathogen. We investigated the prophylactic efficacy of feed supplemented with caprylic acid (CA), a natural, generally recognized as safe eight-carbon fatty acid, for reducing Salmonella ...
- Juneja, Vijay K.; Bari, M.L.; Inatsu, Y.; Kawamoto, S.; Friedman, Mendel
- Journal of food protection 2009 v.72 no.4 pp. 860
- green tea; tea; leaves; apples; peels; plant extracts; antibacterial properties; ground beef; sous vide; heat treatment; Escherichia coli O157:H7; food pathogens; bacterial contamination; temperature; heat tolerance; inactivation temperature; predictive microbiology; kinetics; cooking; cooked foods; natural additives
- ... We investigated the heat resistance of a four-strain mixture of Escherichia coli O157:H7 in raw ground beef in both the absence and presence of white and green tea powders and an apple skin extract. Inoculated meat was cooked using the sousvide technique, i.e., the meat was packaged in sterile bags and completely immersed in a circulating water bath at low temperature for a period of time. The bag ...