Effectiveness of organic acids for inactivating pathogenic bacteria inoculated in laboratory media and foods: an updated minireview
Author:
Funder
Chung-Ang University
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01618-9.pdf
Reference95 articles.
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3. Akbas MY, Ölmez H. Inactivating of Escherichia coli and Listeria monocytogenes on iceberg lettuce by dip wash treatments with organic acids. Letters in Applied Microbiology. 44: 619–624.
4. Alakomi H-L, Skyttä E, Saarela M, Mattila-Sandholm T, Latva-Kala K, Helander IM. Lactic acid permeabilizes Gram-negative bacteria by disrupting the outer membrane. Applied and Environmental Microbiology. 66: 2001-2005 (2000)
5. Al-Rousan WM, Olaimat AN, Osaili, TM, Al-Nabulsi AA, Ajo RY, Holley RA. Use of acetic and citric acids to inhibit Escherichia coli O157:H7, Salmonella Typhimurium, and Staphylococcus aureus in tabbouleh salad. Food Microbiology. 73: 61-66 (2018)
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