Literature DB >> 3931067

The effect of lysozyme and ethylenediaminetetraacetic acid on Salmonella on broiler parts.

K J Samuelson, J H Rupnow, G W Froning.   

Abstract

A dip system, consisting of lysozyme (1 mg/ml) and ethylenediaminetetraacetic acid (EDTA) (5 mg/ml), was studied to determine its effect on Salmonella-contaminated broiler parts. Enumeration of S. typhimurium from the broiler parts showed that both lysozyme and a lysozyme-EDTA mixture gave a significant reduction in the number of viable organisms. In a trypticase-soy broth solution, Salmonella growth was inhibited by EDTA while lysozyme showed little effect.

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Year:  1985        PMID: 3931067     DOI: 10.3382/ps.0641488

Source DB:  PubMed          Journal:  Poult Sci        ISSN: 0032-5791            Impact factor:   3.352


  4 in total

Review 1.  Poultry meat as a source of human salmonellosis in England and Wales. Epidemiological overview.

Authors:  T J Humphrey; G C Mead; B Rowe
Journal:  Epidemiol Infect       Date:  1988-04       Impact factor: 2.451

2.  Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease.

Authors:  V L Hughey; E A Johnson
Journal:  Appl Environ Microbiol       Date:  1987-09       Impact factor: 4.792

3.  Selection and characterization of DNA aptamers for egg white lysozyme.

Authors:  Dinh T Tran; Kris P F Janssen; Jeroen Pollet; Elke Lammertyn; Jozef Anné; Ann Van Schepdael; Jeroen Lammertyn
Journal:  Molecules       Date:  2010-03-02       Impact factor: 4.411

Review 4.  The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review.

Authors:  Julie Legros; Sophie Jan; Sylvie Bonnassie; Michel Gautier; Thomas Croguennec; Stéphane Pezennec; Marie-Françoise Cochet; Françoise Nau; Simon C Andrews; Florence Baron
Journal:  Foods       Date:  2021-04-10
  4 in total

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