In vitro inactivation of Salmonella enteritidis in autoclaved chicken cecal contents by caprylic acid Article

Vasudevan, P, Marek, P, Nair, MKM et al. (2005). In vitro inactivation of Salmonella enteritidis in autoclaved chicken cecal contents by caprylic acid . 14(1), 122-125. 10.1093/japr/14.1.122

cited authors

  • Vasudevan, P; Marek, P; Nair, MKM; Annamalai, T; Darre, M; Khan, M; Venkitanarayanan, K

authors

abstract

  • Contamination of poultry and poultry products by Salmonella Enteritidis is a serious problem worldwide. The effects of caprylic acid (50 and 100 mM) on S. Enteritidis in autoclaved chicken cecal contents and tryptic soy broth at 40°C was studied. Both concentrations of caprylic acid reduced the population of S. Enteritidis by ∼5.0 log10 cfu/mL within 1 min, with complete inactivation of the pathogen at 24 h. Results of the study revealed that caprylic acid was highly effective in killing S. Enteritidis in autoclaved chicken cecal contents in a rapid time frame. ©2005 Poultry Science Association, Inc.

publication date

  • January 1, 2005

Digital Object Identifier (DOI)

start page

  • 122

end page

  • 125

volume

  • 14

issue

  • 1