Effect of the commercial citrus based and chemical preservatives in combination against the growth of campylobacter jejuni in vitro and in a food model.
Campylobacter is common Gram-negative bacteria associated to foodborne bacterial gastroenteritis in humans and currently is the number 3rd due to Salmonella and Norovirus are more common. Methods to control Campylobacter contamination in foods are not completely successful. The poultry field...
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| Formato: | Tesis |
| Lenguaje: | English |
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2016
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| Acceso en línea: | http://eprints.uanl.mx/13888/1/1080218544.pdf |