lactic acid has been researched along with Salmonella Food Poisoning in 5 studies
Lactic Acid: A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed)
2-hydroxypropanoic acid : A 2-hydroxy monocarboxylic acid that is propanoic acid in which one of the alpha-hydrogens is replaced by a hydroxy group.
Salmonella Food Poisoning: Poisoning caused by ingestion of food harboring species of SALMONELLA. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply.
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 1 (20.00) | 29.6817 |
| 2010's | 4 (80.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| da Costa, WKA | 1 |
| de Souza, GT | 1 |
| Brandão, LR | 1 |
| de Lima, RC | 1 |
| Garcia, EF | 1 |
| Dos Santos Lima, M | 1 |
| de Souza, EL | 1 |
| Saarela, M | 1 |
| Magnani, M | 1 |
| Hughes, MK | 1 |
| Yanamala, S | 1 |
| San Francisco, M | 1 |
| Loneragan, GH | 1 |
| Miller, MF | 1 |
| Brashears, MM | 1 |
| Jin, T | 1 |
| Gurtler, JB | 1 |
| Beuchat, LR | 2 |
| Mann, DA | 1 |
| Alali, WQ | 1 |
| Weissinger, WR | 1 |
5 other studies available for lactic acid and Salmonella Food Poisoning
| Article | Year |
|---|---|
Exploiting antagonistic activity of fruit-derived Lactobacillus to control pathogenic bacteria in fresh cheese and chicken meat.
Topics: Acetic Acid; Cheese; Food Microbiology; Food Preservation; Fruit; Lactic Acid; Lactobacillus; Lister | 2018 |
Reduction of multidrug-resistant and drug-susceptible Salmonella in ground beef and freshly harvested beef briskets after exposure to commonly used industry antimicrobial interventions.
Topics: Animals; Anti-Bacterial Agents; Colony Count, Microbial; Consumer Product Safety; Dose-Response Rela | 2010 |
Inactivation of salmonella on tomato stem scars by edible chitosan and organic Acid coatings.
Topics: Acetic Acid; Anti-Bacterial Agents; Chitosan; Colony Count, Microbial; Consumer Product Safety; Dose | 2012 |
Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats.
Topics: Anti-Infective Agents; Carya; Chlorine; Colony Count, Microbial; Consumer Product Safety; Dose-Respo | 2012 |
Comparison of aqueous chemical treatments to eliminate Salmonella on alfalfa seeds.
Topics: Acetic Acid; Calcium Compounds; Chlorine Compounds; Citric Acid; Colony Count, Microbial; Disinfecta | 2000 |