[Antibacterial actin of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 2). Effect of sodium chloride and temperature on bactericidal activity].

@article{Entani1997AntibacterialAO,
  title={[Antibacterial actin of vinegar against food-borne pathogenic bacteria including Escherichia coli O157:H7 (Part 2). Effect of sodium chloride and temperature on bactericidal activity].},
  author={E. Entani and M. Asai and S. Tsujihata and Y. Tsukamoto and M. Ohta},
  journal={Kansenshogaku zasshi. The Journal of the Japanese Association for Infectious Diseases},
  year={1997},
  volume={71 5},
  pages={
          451-8
        }
}
  • E. Entani, M. Asai, +2 authors M. Ohta
  • Published 1997
  • Chemistry, Medicine
  • Kansenshogaku zasshi. The Journal of the Japanese Association for Infectious Diseases
Bactericidal effects of various kinds of AWASEZU (processed vinegar, 2.5% acidity) on food-borne pathogenic bacteria including Escherichia coli O157:H7 and other bacteria were examined. the order of bactericidal activities was NIHAIZU (3.5% NaCl was added) > SANBA-IZU (3.5% NaCl and 10% sucrose were added) > plain vinegar (spirit vinegar) > AMAZU (10% sucrose was added). This indicates that their activities were enhanced by the addition of sodium chloride and suppressed by the addition of sugar… Expand

References

Salmonella, Campylobacter and Escherichia coli O157:H7 decontamination techniques for the future.