Organic acids as antimicrobials to control Salmonella in meat and poultry products

@inproceedings{ManiLpez2012OrganicAA,
  title={Organic acids as antimicrobials to control Salmonella in meat and poultry products},
  author={Emma Mani-L{\'o}pez and Hugo Sergio Garc{\'i}a and Aurelio L{\'o}pez-Malo},
  year={2012}
}
Salmonella, a food-borne pathogen, has a recurrent incidence in meat and poultry products. Currently, cases of salmonellosis represent very important economic losses in many countries. An alternative for the prevention of Salmonella outbreaks due to consumption of meat and poultry products, are organic acids (acetic, citric, lactic, malic, propionic, and tartaric among others). Organic acids have been utilized for many years for decontamination of beef, pork and poultry products from several… CONTINUE READING

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