Linked Life Data

9087320

Source:http://linkedlifedata.com/resource/pubmed/id/9087320

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
1997-6-9
pubmed:abstractText
A factorial laboratory experiment was conducted to assess the effects of heating times of 0, 20, 40, and 80 sec at 160 F and propionic acid concentrations of 0, 0.1%, and 0.2% on reduction of Salmonella enteritidis in poultry feed with approximately 15% moisture. The results showed that after 80 sec heating time an approximately 10,000-fold reduction in living salmonella was obtained in the samples with 0.2% propionic acid. Survival in the 0.2% acid group was 2 log10 lower than in the 0.1% and control groups. This difference was statistically significant. Multivariate analysis with repeated measures showed there was no interaction between heating time and propionic acid concentration (P = 0.4113). There were overall significant effects for both acid concentration (P < 0.00001) and heating time (P < 0.0001).
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:issn
0005-2086
pubmed:author
pubmed:issnType
Print
pubmed:volume
41
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
58-61
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:articleTitle
Destruction of Salmonella enteritidis in poultry feed by combination of heat and propionic acid.
pubmed:affiliation
Department of Population Health and Reproduction, University of California, Davis 95616, USA.
pubmed:publicationType
Journal Article